Quick Cajun Skillet

cup long−grain rice

teaspoon vegetable oil

large onion (about 1 cup chopped)

large green bell pepper (about 1 1/2 cup chopped)

ounces turkey kielbasa

teaspoons bottled minced garlic

teaspoon Cajun−style seasoning blend

(14 1/2 ounce) can diced seasoned tomatoes

(8 ounce) can no−salt added tomato sauce

(15 ounce) can red kidney beans

Bring 2 cups of unsalted water to a boil in a 2−quart saucepan. Add the rice, cover, reduce the heat to

low, and simmer for 17 minutes.

Meanwhile, heat the oil on medium in an extra−deep, 12−inch, nonstick skillet. Peel and coarsely chop

the onion, adding it to the skillet as you chop. Rinse and seed the bell pepper, and cut it into bite−size

pieces. Add it to the skillet. Raise the heat to medium−high.

Cut the kielbasa link in half lengthwise. Cut each half into 1/4−inch slices, adding them to the skillet as

you cut. Cook, stirring frequently, for 2 minutes or until the onions are tender and begin to brown.

While the sausage cooks, add the garlic and Cajun seasoning.

Stir in the tomatoes and tomato sauce. Reduce the heat to medium−low. Rinse and drain the beans and

add them to the skillet. Stir and simmer until the beans are hot. Serve at once over a bed of hot,

steamed rice.

Serves 4.

Quick Cajun Skillet

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