Recipe: Red Beans and Rice
Description: My version of Red Beans and Rice is all cooked up in one big pot.  This mouthwatering combination of onions, peppers, celery, Andouille Sausage, red beans, rice and a perfect blend of spices is a super hearty flavor packed meal.
Ingredients: [{"text": "2 tablespoon(s) vegetable oil"}, {"text": "1 - medium onion chopped"}, {"text": "1 - green pepper seeded and chopped"}, {"text": "3 stalk(s) stalks celery chopped"}, {"text": "12 ounce(s) andouille sausage chopped"}, {"text": "3 clove(s) garlic minced"}, {"text": "1/2 teaspoon(s) dried oregano"}, {"text": "1 1/2 teaspoon(s) cajun seasoning"}, {"text": "2 can(s) (15.5 oz) red beans drained"}, {"text": "2 cup(s) low sodium chicken broth"}, {"text": "1 can(s) (14.5 oz) diced tomatoes (optional"}, {"text": "1 cup(s) long grain white rice (uncooked)"}]
Instructions: Heat oil over medium heat in dutch oven or heavy stock pot.  Add onion, pepper, celery and sausage. Cook for 5 minutes or until the onion softens and sausage lightly browns. Reduce heat to medium low.  Add garlic, oregano and Cajun seasoning; cook for 1 minute.
Add red beans, chicken broth, tomatoes (if desired) and rice. Make sure that the rice is down in the broth. Stir to combine and bring to low boil.  Reduce heat, cover and cook for 15-20 minutes or until rice is tender.
