Red Bean over Rice with Pico
Red Beans over Rice with Pico. A delicious blend of red beans, turkey kielbasa, and onions topped with seasoned fresh vegetables.
Equipment
- medium saute pan
- medium sauce pan
Ingredients
Red Beans
- 2 tablespoon Olive Oil
- 1 can Red Beans rinsed and drained (1.5 cups)
- ½ medium onion chopped
- ½ pound turkey kielbasa
- 1 cup chicken broth
Pico
- ½ cup cucumbers chopped,
- ½ cup tomatoes chopped
- ½ cup bell peppers chopped
- ½ cup onion chopped
- ½ cup white vinegar
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 3 cups cooked rice
Instructions
- Heat a sauce pan over medium heat. Add the olive oil and sauté the chopped onions until almost transparent. About 3 minutes. Add the kielbasa and red beans and cook until kielbasa is browned on the edges.
- Add the chicken broth to the mixture and let simmer until reduced by ½.
- In a separate bowl, mix together the cucumber, tomatoes, bell pepper, and onions. Add vinegar, garlic powder, black pepper, and salt. Mix together until flavors a spread throughout. Store in the refrigerator until ready to serve. Make the pico ahead of time to let the flavors marinate together.
- Assemble on a bed of rice. First rice, then the red beans mixture, and then topped with the vegetable vinegar pico.
Notes
- Don't like as much onion? Cut back the onion when making the red beans mixture. Or omit from the pico.
- Store pico in the refrigerator for 1-3 days.
- I prefer english cucumbers when making this dish.
Nutrition
Serving: 1.5cupsCalories: 348kcalCarbohydrates: 44gProtein: 13gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 31mgSodium: 1523mgPotassium: 377mgFiber: 3gSugar: 6gVitamin A: 745IUVitamin C: 47mgCalcium: 52mgIron: 6mg
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