So admittedly I am not hispanic, but I can make some decent rice & beans regardless. Now, so can you if you follow my lead...all in all, this is simpler than paella, but very similar.
So first start the rice in a smaller saucepan - short grain brown, 1 cup, and 1 cup of broth (chix or beef, your call). Let that simmer on medium heat for close to 10 minutes, while stirring, until the liquid is absorbed. Then dump the rice into a large flat pan or a paella pan. You want to coat the pan with a thin film of olive oil, a pinch or two of saffron. Continue to stir this and add liquid by the 1/4 cup (water or more broth, again, your call). Stir frequently in the large pan and keep it over medium heat. When the rice firms up too much it is time for more liquid. Next up the beans. The key to the dark red kidney beans is to NOT drain them or rinse them. You want to open 1 can, dump it in with the rice and then scrape out the juice/residue in the can. It will add flavor, trust me! Now at the same time, you want to mix in about 1/2 minced, seeded serrano pepper and even a little taste of tabasco...if you're brave. This should all cook together in the pan for at least 35-30 minutes, over medium heat.
Meanwhile, cook the sausage (I used spicy Italian actually) on the grill until it is about halfway cooked, so maybe 10 minutes of grill time. Then take the sausage, slice it and stir into the rice and bean mixture. Then you let it cook together for 20-25 minutes, stirring frequently over a lower heat than before. When you remove it from the heat the rice should be partially crusted, but not hard.
Served piping hot with half a lime for juice, as preferred.
- Melissa
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