Recipes

• 1 tsp. olive oil
• 1 pkg. (16 oz.) JC Potter Smoked Sausage, sliced in half lengthwise, then into ¼ -inch slices
• 1 small yellow onion, chopped
• 1 can Diced Tomatoes and Green Chiles (see last tip!)
• 1 can (14 oz.) Chicken Broth
• 1 can (8 oz.) Tomato Sauce
• 1 can (16 oz.) Dark Red Kidney Beans, rinsed and drained
• 1 tsp. Old Bay Seasoning
• ½ tsp. garlic pepper
• ¼ tsp. garlic Ssalt
• ½ cup fresh basil, chopped (see recipe tips)
• 1 ½ cups instant (5-minute) rice

Instructions

Heat oil in large skillet over medium-high heat; add sausage and onions.  Cook, stirring frequently, about 5 minutes, or until onions begin to soften and sausage is browned.  Stir in all remaining ingredients.  Cover; simmer for 5 minutes, or until liquid is absorbed.  Stir, then enjoy!  Garnish with additional chopped fresh basil, if desired.   

Kitchen Kimberley’s Recipe Tips: When basil is not in season, I prefer to use 1 ½ tbsp. dried leaf basil, and also add ¼ cup of chopped fresh parsley, for color and flavor.

For a milder flavor, substitute one can of Diced Tomatoes with Garlic and Onion for the Diced Tomatoes with Green Chiles. 

Important!  This recipe was tested using Rotel brand diced tomatoes and green chiles, which is packed in a 10 oz. can.  If using another brand of diced tomatoes, the can will likely be the 14.5 oz size, in which case you’ll need to add about ¼ cup of additional rice, due to the additional liquid. 

Filed Under

• Soups