Our son, Will, is a brand new dad. He cooked this blend of sausage, beans, tomatoes and rice when we came to visit our newborn granddaughter, Jenna. The beauty of the dish is the simplicity: Toss the ingredients in one pan, simmer, and you’ve got dinner. Add corn bread and a tossed salad on the side.
—WILL OWEN WACO, TX
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
1 pound smoked sausage, sliced
1 medium onion, chopped
2 tablespoons canola oil
2 cans (15 ounces each) pinto beans, rinsed and drained
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
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.