Red Beans and Rice

Serves: 6

Start-to-Finish: 30 minutes

Ingredients:

1 ½ cup dry white rice

3 cups water for steaming rice

1 TBSP extra virgin olive oil

1 ½ - 2 cup summer sausage, cut into half circles

1 (8.75-oz) can corn, drained (approx. 1 cup fresh corn)

1 (12.5-oz) can of cooked chicken, drained

1 (15.5-oz) can red kidney beans, drained and rinsed

½ cup water (+½ cup for consistency)

1 tsp garlic powder

1 tsp Kosher salt

½ tsp paprika

2 tsp chili powder

¼ tsp chicken bouillon

½ tsp onion powder

¼ tsp black pepper

¼ tsp smoked paprika

6 TBSP ketchup

Directions:

1. Add dry white rice and 3 cups water to rice cooker and steam until soft and fluffy.

2. Measure out all seasoning. (This recipe goes together fast and you will want them ready!)

3. Cut summer sausage into ½ inch thick half circles.

4. Heat oil in large saucepan.

5. Add sausage to saucepan and brown gently on each side (about 3 minutes).

6. Drain and rinse kidney beans, and drain canned corn and canned chicken.

7. Add ½ cup water, beans, corn, chicken, seasonings, and ketchup into saucepan.

8. Stir together and simmer for 8 minutes, adding more water as needed for a nice
consistency.

9. Serve sausage mixture over steamed rice.