Red Beans and Rice

8 oz. (227 g)

Many years ago, in parts of Louisiana, Monday was not only wash day, it also included a lunch of steaming red beans and rice. The beans slow-cooked all day with smoky ham hocks or sausage along with the Louisiana trinity of onion, celery and bell pepper. Served with warm cornbread, red beans and rice often constituted the main meal of the day and quickly became a Southern favorite. The dish goes back well over two centuries.

Today, Carolina simplifies this tradition by combining long grain rice, quick-cooking red beans with a smokey ham flavor, enhanced with garlic, the Louisiana Trinity and Cajun herbs and spices which create a nice heat level. Just add your favorite sausage for a complete meal.

Cooking Directions - On the Stove Bring 3 and 1/4 cups of water and 1 tablespoon tub margarine to a boil in a medium saucepan. For saucier product, add an extra 1/4 cup water. Stir in rice mix. Cover, reduce heat and simmer for 20 minutes. Remove from heat and let stand about 5 minutes. Stir before serving.

Cooking Directions - In the Microwave In a 1-1/2 quart microwave safe dish, combine 3 and 1/4 cups hot water, 1 tablespoon tub margarine (optional), and rice mix. For saucier product, add an extra 1/4 cup water. Cover and microwave on high for 20 minutes. Stir and let stand covered for 5 minutes. If your microwave does not have variable power settings, follow your manufacturer's directions.

Cooking Directions and Other Serving Suggestions For a tasty variation of this rice mix --- slice one six-inch link of sausage into sections and brown in saucepan. Using the same saucepan, follow stove cooking directions.