Ingredients
1/2 pound pork sausage links, cut into thirds
1 onion, cut into 1/2-inch wedges
1 clove garlic, minced
2-1/2 cups water
1 cup converted rice
2 teaspoons salt
1/2 teaspoon sage
1/8 teaspoon red pepper sauce
16-ounce can pinto beans, drained
1/4 cup chopped parsley
Directions
1 Cook sausage in 10-inch skillet over low heat until lightly browned, about 7 minutes.
2 Drain off all but 2 Tablespoons drippings.
3 Add onion and garlic to skillet; cook until onion is tender but not brown.
4 Add water to skillet; bring to a boil.
5 Stir in rice, salt, sage, and red pepper sauce.
6 Cover and simmer 20 minutes.
7 Remove from heat.
8 Stir in beans and parsley.
9 Let stand until all liquid is absorbed, about 5 minutes.
MAKES 6 servings
1/2 pound pork sausage links, cut into thirds
1 onion, cut into 1/2-inch wedges
1 clove garlic, minced
2-1/2 cups water
1 cup converted rice
2 teaspoons salt
1/2 teaspoon sage
1/8 teaspoon red pepper sauce
16-ounce can pinto beans, drained
1/4 cup chopped parsley
Directions
1 Cook sausage in 10-inch skillet over low heat until lightly browned, about 7 minutes.
2 Drain off all but 2 Tablespoons drippings.
3 Add onion and garlic to skillet; cook until onion is tender but not brown.
4 Add water to skillet; bring to a boil.
5 Stir in rice, salt, sage, and red pepper sauce.
6 Cover and simmer 20 minutes.
7 Remove from heat.
8 Stir in beans and parsley.
9 Let stand until all liquid is absorbed, about 5 minutes.
MAKES 6 servings