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Hoppin-laya (Sausage, Tomatoes, Beans and Rice)
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5:30 Challenge / 5 ingredients / 30 minutes
Food & Drink Editor Susan Puckett passed along this tasty “emergency” dinner she threw together with ingredients she had on hand. I think of it as Hoppin’ John meets jambalaya.
The recipe uses some of my all- time favorite “5:30 Challenge” ingredients -- fully cooked chicken sausages (we both made it with Aidells Cajun Style Andouille, but Trader Joe’s and Whole Foods also have yummy selections), precooked Ready Rice, spicy Rotel tomatoes and canned beans.
The sausages freeze well, so keep them on hand for a skillet dinner such as this or simply to enjoy on a bun for a quick lunch or dinner. For this dish, choose a variety with an extra kick. The bell pepper adds a burst of flavor and a bit of contrasting crunch in addition to color. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 (8.8-ounce) pouch Uncle Ben’s Whole Grain Brown Ready Rice
2 (half a 12-ounce package) fully cooked chicken andouille, or other flavored sausages, sliced
1 green bell pepper, seeded and chopped
1 (16-ounce) can black-eyed peas, rinsed and drained
1 (10-ounce) can Rotel tomatoes
Instructions:
Microwave rice according to package direction. Set aside.
In a lightly oiled large skillet, sauté the sausages and bell pepper until sausages are lightly browned and the pepper is bright green. Add black-eyed peas and tomatoes and simmer until heated through. Stir in brown rice.
In a lightly oiled large skillet, sauté the sausages and bell pepper until sausages are lightly browned and the pepper is bright green. Add black-eyed peas and tomatoes and simmer until heated through. Stir in brown rice.
Notes:
To make the meal: collard greens and bread
Nutrition:
Per serving: 505 calories (percent of calories from fat, 32), 15 grams protein, 72 grams carbohydrates, 8 grams fiber, 18 grams fat (6 grams saturated), 29 milligrams cholesterol, 703 milligrams sodium.
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