1 cup diced onion
1 medium Bell pepper, deseeded and diced
2-3 Tbs olive oil for sauteing
1/2 pound mild Italian sausage
2 large cloves garlic, minced
1/4 - 1/2 tsp dried oregano
1/4 - 1/2 tsp dried basil
1 cup canned crushed tomato
one 15-ounce can red kidney beans
1 cup medium grain white rice (regular...not minute rice)
2 cups chicken or vegetable broth
grated parmesan cheese for garnish (optional)
Add a good splash of olive oil to a large heavy bottomed pan on the stovetop and saute about 1 cup of diced onion and one medium deseeded and diced pepper to soften.
At that point, add 1/2 pound mild Italian sausage and cook that along to brown up a bit.
Next, add 2 large minced cloves of garlic and cook that along for a minute.....add a sprinkling of dried oregano and a sprinkling of dried basil, add 1 cup of canned crushed tomatoes, add one 15-ounce can kidney beans, add 1 cup medium grain regular white rice and 2 cups chicken or vegetable stock and bring it up to a simmer.
Just as it comes to a simmer turn the heat to the lowest setting and put a lid on top.
If you have one burner that goes to a lower setting than the others you may want to transfer the pot to that and cook it on the lowest temperature and the rice will take just about 20 minutes to cook.
Let it gently simmer along until all of the liquid has been absorbed and then season it to taste and serve it up with an optional sprinkling of grated parmesan cheese.
Make this a vegetarian meal by leaving out the sausage and using vegetable broth.