Speedy Jambalaya

Tonight’s dinner was very tasty. The recipe was originally in the February Edition of the All You Magazine and was submitted by Shannon Nelson. I have added a few ingredients and altered it a bit. The result was wonderful and we even have leftovers for tomorrow’s lunch.

Ingredients:

2 cups white rice

1 tablespoon olive oil

1 green bell pepper chopped

1 onion chopped

12 ounces cooked andouille sausage, sliced into 1/4 inch slices

1 – 10 ounce can diced tomatoes

1 sliced jalapeno pepper

1 small can tomato sauce

I can of Beans ( you can use black, kidney or pinto – I used Pinto) drained and rinsed

Salt to taste

Bring 4 cups of water to a boil in a medium saucepan over medium high heat. Stir in the rice, cover and reduce heat to low. Simmer until tender and water has been absorbed. In the mean time, warm the olive oil in a large skillet over medium high heat. Cook bell peppers, onions and sausage (I had precooked the sausage earlier and just sliced it into the vegetable mixture) until the vegetables have softened, about 8 minutes.

Stir in tomatoes (my boys do not like tomato chunks so I process the tomatoes in a food processor – I threw the jalapeno in there too).

Once blended I added them to the vegetable sausage mixture along with the tomato sauce, beans, and salt, bring it to a boil, reduce heat to low and simmer for 5 minutes.