Tuesday, May 31, 2011

Creole Chorizo and Red Beans

This takes about 30 minutes from start to finish and the combination of Mexican Sausage and Creole style bean flavors makes for a interesting and quick one dish dinner.  Serves 4.
  • 2 Cups - Instant White Rice
  • 1 Lb. Chorizo Sausage, sliced into 1/4" pieces
  • 1 Can - Creole Style Red Beans
  • EVOO
  • Fresh Garlic, Minced
  • 1/2 Vidalia Onion, diced
  1. Boil lightly salted water for rice, cook until done and set aside in a Emile Henry Ceradon® Table & Ovenware rectangular dish.
  2. Drizzle EVOO in sauce pan/skillet and brown chorizo until done
  3. Dump in the beans and stir until heated through
  4. Spoon over rice and serve.