Rice with Sausage and Beans is one of my top comfort foods.  When I’ve had one of those days, I know I can count on a warm bowl of this deliciousness to calm me down and make me happy.

Well – yesterday, I had one of those days.  Coding in Blogger got the best of me and I was ready to throw the computer out the window – if you have been reading T’s Tasty Bits, you may have noticed a change in the layout.  I love blogging and sharing with you my recipes and my stories, but yesterday… It.just.wasn’t.working.

After returning from the grocery store and armed with my ingredients, I made Rice with Sausage and Beans, with an Ecuadorean twist – of course.  I made a refrito (tomato, onion, pepper) and sauted the beans – and corn – and sausage in it.  I used a fully cooked buffalo-style chicken sausage and canned beans and corn, so this meal takes no time.  To give it a kick, I added some Frank’s Hot Sauce, and to make it better-for-me, I used brown rice instead of long grain white rice.  The result?  A less-stressed, happy Me.  Enjoy!


Rice with Sausage and Beans
Serves 4-6

Printable Version

1 1/2 cups brown rice
3 1/4 cups water
1 tsp olive oil
1 tomato
1 small green pepper
1 small yellow onion
2 tbsp annato-infused oil (regular oil works fine)
1 12-oz. can kidney beans (or any other bean of your liking)
1 12-oz. can of sweet corn
2 bay leaves
salt and pepper to taste
5 fully cooked chicken sausages (I use a brand called Al Fresco All Natural Chicken Sausage)
2 tbsp Franks Hot Sauce (optional if you don’t want it spicy)
1/4 cup chopped curly parsley + a few sprigs for garnish

In a pot, heat up the tbsp of olive oil and sautee your rice for about 5 minutes, until all the grains are evenly coated.  Add the water and bring to a boil.  Once it boils, lower the temperature to medium and let it simmer until the rice is done.

In a food processor or blender, process the tomato, onion and pepper for the refrito.  In a large sautee pan, heat up the annato-infused oil.  Pour the refrito mixture and cook for 7-10 minutes.  Add the beans, corn, sausage, hot sauce and bay leaves and simmer for 15-20 minutes.  Taste for seasoning and adjust with salt and pepper.

Add the cooked rice to the sausage and bean mixture and incorporate everything.  Remove the bay leaves and add the chopped parsley.  Serve warm, garnished with a few parsley sprigs.