Red Beans and Rice


  • 2 tablespoons oil
  • 1 large onion, chopped
  • 4 ounce can minced green chiles, drained
  • 3/4 cup long grain rice
  • 8 ounce beef stock
  • 16-ounce can red kidney beans
  • 1 pound Andouille, sliced
  • 1 teaspoon Tabasco sauce
  • 1/2 cup (2 ounces) grated Monterey Jack cheese (optional)


  1. In medium saucepan, heat oil over medium heat.
  2. Add onions and chiles; saute 3 minutes.
  3. Add rice and stock. Bring to a boil and reduce heat.
  4. Simmer, covered, 20 minutes or until rice is tender.
  5. When rice is cooked, stir in beans, sausage and Tabasco sauce. Heat through. Sprinkle cheese on top.


  • Rice by Rube’s of St. Lawrence Market

Lessons Learned:

  • This old standard still works.
  • It was maybe even better on the second day.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s