Andouille Rice and White Beans

Andouille Rice and White Beans
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  • 1 cup fat-free, less-sodium chicken broth
  • 1 ½ teaspoons dried thyme
  • ½ (15-ounce) can Great Northern beans, rinsed and drained (about 3/4 cup)
  • 6 ounces andouille sausage, diced
  • 1/8 teaspoon ground red pepper
  • 1 (16-ounce) package frozen pepper stir-fry mix, thawed
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • + 2 more ingredients
    • ½ cup finely chopped green onions
    • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained

Combine the first 5 ingredients in a Dutch oven; bring to a boil. Open bag of rice; add rice to pepper mixture. Cover, reduce heat, and simmer 10 minutes or until rice is tender. While rice mixture cooks, heat a medium nonstick skillet over medium-high heat. Add sausage; sauté 6 minutes or until ...

View full recipe at My Recipes


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