As a wise man once said, “I want a sister I can’t resist her, red beans and rice didn’t miss her” – Sir Mix A Lot.  Don’t miss this spicy take on a classic recipe that also happens to be gluten free and inexpensive. This dish comes together by throwing a random assortment of refrigerator contents in a pan, so feel free to experiment and make it your own.


Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Servings: 4

1 ½ cups Basmati rice
2 tablespoons olive oil
1/2 white onion
1 large tomato
2 tablespoons cumin
3-4 cloves garlic
4-5 italian sausages (I prefer Johnsonville Spicy Italian)
1 can red kidney beans, drained
1 sprig parsley, chopped
Salt and pepper to taste

1. Cook the rice. If you have instant rice, follow the instructions on the bag. If not, look here.
2. Peel and mince garlic into small pieces.
3.Chop the onion into ¼-inch pieces.


Photo by Antonia Drummond


Photo by Antonia Drummond

4. Chop the tomato into ½-inch pieces.


Photo by Antonia Drummond

5. Slice sausages into ½-inch slices.


Photo by Antonia Drummond

6. Sauté the olive oil, onion, tomatoes, garlic, sausage, beans and cumin in a large pan over medium heat until sausage is browned and beans begin to split.


Photo by Antonia Drummond

7. Add the cooked rice to the pan and let it simmer.
8. Add the chopped parsley.
9. Add any salt, pepper and/or additional cumin to taste.


Photo by Antonia Drummond

Serve and enjoy. If you want a sweet rice dish to balance out this one’s spiciness, check out this coconut sticky rice with mango.


Photo by Antonia Drummond