Twisted Black Beans & Rice

Let me introduce you to my new favorite twist on Jambalaya. I've had a hard time finding a recipe my husband and I could both enjoy because he prefers his food to have a lot of heat and I'm a spicy food wimp. I needed a compromise. Instead, I got a win-win! He loves it, and it won't burn off my tongue. Ding, ding!

I compiled a few of my favorite rice and beans recipes, tweaked them, made some additions and came up with this Black Beans & Rice (with a twist) recipe. I had no idea how it would turn out, but it was a huge hit, and has found its way onto our favorite meals list.

Twisted Black Beans & Rice
1/2 C chopped onion
4 garlic cloves, minced
2 T olive oil
1 C uncooked brown rice
1 can chicken broth
1 can of black beans (drained and rinsed)
1 can stewed tomatoes
2 T lime juice
1 teaspoon cumin
1/4 t paprika
1 t chili powder
1 1/2 t garlic powder
salt & pepper
1 (14 oz) package smoked sausage, cut into quarters

Saute onion and garlic in oil until tender. {I use a nonstick wok.} Add rice and saute for 3 minutes. Stir in broth and bring to a boil. Cover, and reduce heat to simmer. Cook covered for 25 minutes until rice is fluffy and there is no liquid remaining.

Pour in beans and tomatoes. Add lime juice and spices and stir well. Add sausage and combine.

Cover and cook on medium-low heat until all ingredients are heated through.

I can't imagine taking the incredible flavor of the smoked sausage out of the mix, but if you have the willpower to do so, this is a show-stopping low-fat, high fiber meal option. I hope your family enjoys it, too!

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A big thank you to Sumo's Sweet Stuff for featuring me today! What a treat!