Red Beans and Rice

0

August 9, 2014 by Lauren

I can’t tell you how many times I’ve cooked this recipe.  Or how many times I’ve used a spoon to scrape up the burnt rice bits from the bottom and refused to share them.  It ends up like a dirty rice with extra toppings (chicken, sausage, beans).  Tricks like pre-cooking the rice allows this to come together all at once (and in about a half an hour).  Of course it comes from an America’s Test Kitchen magazine, but I’ve modified it a bit from their original, but it still has amazing little tricks built in (toasting the cayenne, adding the garlic later, adding and removing chicken).

 

Click on any picture below to see them larger and get a play by play (click any picture to close and return):

 

Red Beans and Rice

Active Cook Time: 20 minutes
Inactive Cook Time: 15 minutes
Recipe Adapted From: America’s Test Kitchen: 30 Minute Suppers 
 
 
Ingredients
  • 1 cup long grain rice
  • 3 cups chicken broth
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 green bell pepper, cut into strips
  • 1 bunch of scallions, cut and whites separated from greens
  • 1 lb andouille sausage, cut into half moons
  • 3 garlic cloves, minced
  • 2 tsp of fresh thyme (optional)
  • 1/2 tsp cayenne pepper
  • 16 oz. can red kidney beans
  • Olive Oil
  • Salt and pepper
Directions:
  1. Combine rice, 2 cups of broth and 3/4 tsp of salt into a microwaveable bowl.  Cover and microwave 10-12 minutes (the rice will not be fully cooked).
  2. Meanwhile, heat 1 tbsp of oil in a stainless steel skillet over medium-high, season your chicken breasts with salt and pepper, and sear each side (get it brown) about 2 minutes per side. Transfer the chicken to a plate.
  3. Add another tablespoon of oil to the skillet and cook the pepper, sausage, and scallion whites.  Don’t stir too much as you want to develop some color on the sausage and pan.  After 4 minutes, push the peppers and sausage to the side, adding the thyme (if you used it), garlic, some black pepper, and cayenne to the middle of the pan.  Stir the center section and toast about 1 minute.
  4. Pour in the rest of the broth and scrape up all brown bits from the pan.  Add the rice, beans, and bring to a simmer.  Nestle in the chicken breasts, lower the heat to medium low.  Cook, covered, until chicken is cooked through and broth is absorbed, 10-15 minutes.  Try not to stir and add broth or water as necessary.  If your chicken is cooked but the rice is still wet, remove the lid and cook off some broth.
  5. Serve with green parts of scallion scattered on top and a hot sauce (I prefer Cholula).

I regularly bump up the amount of rice and beans.  That just means you need to add more broth (just remember 2 water to 1 rice).  Also, try small first so you know how much you can shove into your pan.


0 comments »

Leave a Reply

Subscribe to SG

Enter your email address to receive notifications of new posts by email.