1 cup uncooked long-grain white rice 2 cups water 2 tablespoons butter 1 onion, chopped ½ green bell pepper, chopped 16 ounces smoked sausage, thinly sliced 1 (15 ounce) can kidney beans, drained 1 (14.5 ounce) can diced tomatoes, undrained
Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. Melt butter in a skillet over medium heat. Stir in onion and green bell pepper, and cook until tender. Stir in sausage, and cook until evenly browned. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet mixture over the rice. Serve with your favorite cornbread.