skillet-beans-and-rice-with-kielbasa
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 package (14 ounce) polska kielbasa, diced
- 1 medium sweet onion, diced
- 1 cup white rice
- 2 cups low sodium chicken broth
- 1 can (14 ounce) pinto beans, rinsed and drained
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- salt and pepper, to taste
- 1/4 cup finely chopped fresh parsley
How to Make It
- Heat the oil and butter in a large non-stick skillet (make sure it has a lid) over medium-high heat. Add the kielbasa and onion. Sauté until the onions become soft and translucent, stirring occasionally, about 5 minutes. Add the rice and stir to coat the grains with the fat, about 1 minute.
- Add the chicken broth, beans, Italian seasoning, garlic powder, red pepper flakes, salt and pepper. Bring to a boil. Cover and reduce the heat to low so it stays at a simmer. Cook for 22 minutes, stirring occasionally so the rice doesn't stick.
- Remove from the heat and stir in the parsley.
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