Mardi Gras Rice

I love spicy and cajun and the delicious flavors of New Orleans and Mardi Gras. I also love not weighing 300 lbs, and with my baking habbits that means eating some lightened up dishes during the week. That does not mean I am willing to sacrafice flavor at all, however. Or miss celebrating a random holiday! Food should taste good, better than good, amazing. This rice tastes AMAZING, you would never guess that it's healthy (assuming you don't eat the whole pot yourself, all things in moderation). So feel free to be festive with this New Orleans inspired rice dish, and lighten up your Fat Tuesday.

Mardi Gras Rice:
1 tsp canola oil
1 bell pepper
2 small onions
1 jalapeno
3 celery stacks
8 oz of chicken or lean turkey sausage
1/2 29 oz can of plum tomatoes, drained
3 garlic cloves
1 can of black beans, drained rinse
1 1/2 cups of chicken broth
3/4 cup of uncooked rice
Salt, pepper

In a medium-large pot heat the canola oil over medium-high heat. Chop the bell pepper (any color will do, I actually used half a yellow and half an orange because, amazingly that's what I had), into small squarish pieces. Add to the pot. Chop the onions the same way and add to the pan. Stir the pot occasionally and adjust heat as necessary so nothing burns. Dice the jalapeno and add to the pan (I used the ribs and seeds, but feel free to remove them to reduce heat, but this wasn't really spicy with it, just had a little kick). Chop the celery and add to the pan. Cadditional. Remove sausage from the casing and squeeze into the pan, stir in. Cook the mixture until everything has softened slightly, about 5-7 minutes. Chop the tomatoes and add to the pot, mince the garlic and add as well. Add the rinsed and drained beans and the broth. Stir in the rice and cover. Bring to a boil and then reduce to a simmer and cook until the rice has absorbed the liquid and is fluffy, about 25-30 minutes. Remove lid and stir, season with salt and pepper to taste. Serves 4 as a main dish.

Happy Eating.