Avocado Red Beans and Rice

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 1 Tbsp. olive oil
• 1 onion, diced
• 1 green bell pepper, deveined, seeds removed and diced
• 2 celery stalks, diced
• 2 tsp. garlic, minced
• 1 (16 oz.) container low sodium chicken broth
• 1/2 tsp. paprika
• 1 bay leaf
• 1 tsp. thyme
• 2 Serrano chiles (1/2 to 1 whole for less heat), deveined and seeds removed*
• 2 (15 oz.) cans small red beans (in flavored sauce - optional), strained and washed
• 1 lb. andouille or Louisiana-style sausage, diced
• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 3 cups rice, white or brown
• salt and pepper or creole seasoning (to taste)

Instructions:

1. Cook rice to package instructions in a separate pot or rice cooker.
2. Cook sausage to package instructions - set aside.
3. Sauté together in the oil - onion, green bell pepper, celery and garlic, cook until onion is lightly browned. Add chicken broth.
4. Stir in sausage, chilies, beans and seasonings. Reduce heat. Cook on medium for 10 minutes, covered.
5. Remove the lid and cook for an additional 10 minutes, stirring the mixture occasionally.
6. Remove the bay leaf and gently fold in diced avocado to the red bean mixture.
7. Serve on bowls of cooked rice.

Notes & Tips: