1 pound smoked sausage, sliced
1 medium onion, chopped
2 tablespoons canola oil
2 cans (15 ounces each) pinto beans, rinsed and drained
1-1/2 cups water
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 tablespoon ranch salad dressing mix
2 cups uncooked instant rice
Directions
In a Dutch oven, cook sausage and onion in oil over medium heat until onion is tender. Add the beans, water, tomatoes and salad dressing mix. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender. Yield: 6 servings.
This recipe was different. It was a little warmer then I prefer but the flavor was good. I do not have instant rice so I cooked my long grain rice in the rice cooker and then just added it at the end and it turned out ok. Justin would have preferred if I left the beans out. I think I'll save if for next winter and try it again.
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