A Take on Red Beans & Rice

I was feelin’ some “red beans & rice” for dinner the other night, and since we didn’t have sausage on hand, I had to make-do with an alternative.

So here’s what I did…

1 lb. of ground pork (our economical and common meat of choice here in Korea)

1-2 Tbsp. Extra Virgin Olive Oil

Dash of Cayenne Pepper (to your taste)

1 cup Chicken Broth

2 cups Cooked Rice

2 cans red kidney beans

1.5 tsp Creole Seasoning (I use Tony’s Chachere’s Creole Seasoning)

Dash of Crushed Red Pepper

  1. Heat the EVOO and brown ground pork with Cayenne Pepper.
  2. Add Chicken Broth and heat—scrape bottom of the pan with spatula/wooden spoon to loosen any drippings to season dish.
  3. Add Rice, Kidney Beans, and Creole seasoning.
  4. Stir will, adding Red Pepper Flakes (add more Cayenne or Hot sauce to taste).
  5. Heat over medium-low heat to simmer, stirring to prevent rice from sticking to the bottom of the pan. Adjust heat as necessary and serve hot!

It turned out SO good! Mason & Michael enjoyed it too, and ate up all the leftovers within 12 hours!!

oh yeah…

#imapatheticbloggerwhoforgetstotakepicsofherrecipes

Advertisements

What do you think?

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

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s

%d bloggers like this: