Skillet Beans and Rice with Kielbasa

• Gluten free

• Meat

  • 1 package Polska kielbasa

• Produce

  • 3 Garlic cloves
  • 1/4 cup Parsley, fresh
  • 1 can Pinto beans
  • 1 Sweet onion, Medium

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1/2 tsp Italian seasoning, dried
  • 1/4 tsp Red pepper flakes, cracked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter, unsalted

Found on bellyfull.net

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 package (14 ounce) polska kielbasa, diced
• 1 medium sweet onion, diced
• 3 garlic cloves, minced
• 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
• 1/4 teaspoon cracked red pepper flakes
• salt and pepper, to taste
• 1/4 cup finely chopped fresh parsley

Directions

• In a large nonstick skillet, heat the oil and butter over medium-high. Add the kielbasa and onion; sauté until onions become soft and translucent (about 3 minutes), stirring occasionally. Add in the garlic and stir for about 30 seconds.
• Stir in the rice, chicken broth, beans, Italian seasoning, cracked red pepper, and a dash of salt and pepper. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 20 minutes or until rice is done, stirring once toward the end to prevent sticking.
• Remove from the heat and stir in the parsley. Serve immediately and enjoy!