Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Stalk celery -- diced
3 Green onions -- thinly
-sliced
1 Green pepper -- diced
1 1/3 tb Garlic, minced
1 tb Oil
2 Bay leaves
1/2 lb Kielbasa sausage -- cut
Into quarters lengthwise,
-then into 1-inch sections
1 c Rice
1 cn (14 1/2 oz) chicken stock
1 cn (15 1/4 oz) kidney beans
-rinsed and drained
2 tb Parsley -- minced
Salt -- pepper
Hot pepper sauce

In 2 1/2-quart saucepan over medium heat saute celery, green onions,
green pepper and garlic in oil.

When tender add bay leaves and sausage. Cook, stirring, 2 to 3
minutes, until sausage is well cooked with flavorings. Add rice. Add
chicken stock.

Bring to boil, cover, reduce heat to medium-low and cook 15 minutes.

Uncover and stir kidney beans and parsley into rice mixture. Cover
again and cook another 2 to 3 minutes to heat beans through.

Before serving, remove bay leaves. Season to taste with salt, pepper
and hot pepper sauce.

Each serving contains about: 334 calories; 1,136 mg sodium; 26 mg
cholesterol; 13 grams fat; 39 grams carbohydrates; 14 grams protein;
0.95 gram fiber.

Presented by: Russ Parsons, Times Food Managing Editor, L.A. Times
article, "Red Beans and Rice and Everything's Nice", 10/13/94, page
H10.

".. this is not the authentic red beans and rice. Actually, it's more
like what I think red beans and rice should taste like."

Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido:
Cooking

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