Rice and Beans with Polska Kielbasa Recipe
A hearty and flavorful one-pan meal featuring juicy kielbasa, aromatic sautéed onions and garlic, tender pinto beans, and perfectly cooked long grain white rice, all seasoned with Italian herbs and a touch of heat from cracked red pepper flakes. This comforting dish is easy to prepare on the stovetop and makes for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Protein and Vegetables
- 14 ounce package polska kielbasa, diced
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
Grains and Legumes
- 1 cup dry long grained white rice
- 14 ounce can pinto beans, rinsed and drained
Liquids and Fats
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 cups low sodium chicken broth
Seasonings and Garnish
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon cracked red pepper flakes
- Salt and pepper, to taste
- 1/4 cup finely chopped fresh parsley
Instructions
- Sauté Kielbasa and Onions: In a large nonstick skillet, heat the extra virgin olive oil and unsalted butter over medium-high heat. Add the diced kielbasa and diced sweet onion, and sauté for about 3 minutes, stirring occasionally, until the onions become soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 20 seconds until fragrant, being careful not to let it burn.
- Combine Rice and Liquids: Add the dry long grain white rice to the skillet along with the low sodium chicken broth, rinsed and drained pinto beans, dried Italian seasoning, cracked red pepper flakes, and a pinch of salt and pepper. Stir everything together to combine.
- Simmer: Bring the mixture to a boil, then cover the skillet and reduce the heat to medium-low. Let it simmer for 20 minutes or until the rice is fully cooked and has absorbed the broth. Stir once towards the end of cooking to prevent the rice from sticking to the pan.
- Finish and Garnish: Remove the skillet from the heat. Stir in the finely chopped fresh parsley to add a fresh, vibrant flavor.
- Serve: Serve the rice and beans immediately, enjoying it as a standalone meal or alongside a slice of cornbread for a complete comfort food experience.
Notes
- Use low sodium chicken broth to control the salt content of the dish.
- Be sure to rinse and drain the canned pinto beans to reduce excess sodium and improve texture.
- Adjust the red pepper flakes to your spice preference; omit if you prefer mild flavors.
- Fresh parsley adds brightness, but you can substitute with cilantro if desired.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: rice and beans, kielbasa recipe, one-pan meal, easy dinner, comfort food, skillet recipe
