Red Beans and Rice
3 15- 16-oz. cans kidney beans, rinced drained
2 14-1/2-oz. cans low-salt chicken broth
1 14-1/2-oz. can diced tomatoes in juice
1 lb. fully cooked, smoked beef sausage, diced
2 c. sliced mushrooms
1-1/2 c. white and wild rice blend (do not use quick-cooking)
1 c. chopped onion
1 c. chopped green bell pepper
1/2 c. sliced, drained jalapenos from jar, chopped
1/4 c. A-1 steak sauce
2 tbsp Worcestershire sauce
3 garlic cloves, chipped
Mix all ingredients in heavy large pot. Bring to simmer over high
heat. Reduce heat to medium-low. Cover and simmer until rice is
tender, stirring occasionally, about 35 minutes. Season to taste with
salt and pepper.
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