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…



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