Red Beans & Rice with Sausage

1 cup uncooked rice
1/4 lb. Italian sausage
2 Tbsp. oil
1/3 cup chopped onions
1 medium tomatoe, peeled and chopped
1/4 cup, green peas
2 cup cooked kidney beans, drained
2 cup chicken broth

Heat oil in large pot. Add sausage. Fry over medium heat until browned. Remove; set aside. Add rice and more oil, if necessary. Cook and stir over medium heat 3 to 5 minutes. Add onion; cook until tender. Add tomatoes, sausage, peas, broth and kidney beans. Cover and simmer until most of the liquid is assorbed. Reduce heat and steam 30 to 45 minutes, until rice is tender. Salt to taste. Garnish with avocado and tomatoe wedges, if desired. Serves 6.
Add garlic, hot sauce and more tomatoes if desired.
Dianne Crosby

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