Andouille and Red Beans with Rice

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• Cooking spray
• 4 ounces andouille sausage, diced
• 1 cup chopped red bell pepper
• 1 cup prechopped onion
• 1 1/2 to 2 teaspoons salt-free Cajun seasoning
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1 (16-ounce) can dark kidney beans, rinsed and drained
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt

Preparation

1. Cook rice according to the package directions, omitting salt and fat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.
3. Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Serve over rice.