This is both super quick and super cheap. When I make this with leftover diced ham, both my husband and my son devour it. Come to think of it – so do I. But it is also excellent when prepared vegetarian style without the ham.
Red Beans and Rice (from Feeding My Kid)
1 green pepper, diced small
1 small onion, diced small
1 stalk celery, chopped small
1 can red beans, drained and rinsed
Optional: 1/2 to 3/4 cup diced gluten free ham (I use Hormel Naturals)
1 cup gluten free chicken stock (I use Pacific brand)
1 gluten free bouillon cube (I use Edwards and Sons)
1 tsp oregano
1/2 tsp thyme
1/2 tsp smoked Spanish paprika
1 bay leaf
1/2 tsp garlic powder
4 cups cooked rice
Heat vegetable oil in a medium pan. Cook green peper, celery and onion until tender. Add oregano, thyme, Spanish paprika, bay leaf and garlic powder and bouillon cube. Cook for two minutes more.
Deglaze the pan* with the chicken stock. Add the beans and ham, if using. Heat through. Remove bay leaf and serve with cooked rice.
*A fancy way to say add the liquid, then use a spoon or spatula to scape up all the tasty bits that are stuck to the bottom of the pan.