-
1
Chop peppers and onion.
-
2
Slice Polish Kebasa into 1/4 inch slices Cut each slice in half.
-
3
Drain and rinse the two cans of kidney beans.
-
4
Reserve liquid.
-
5
Add enough water to make four cups.
-
6
In a deep pot on the stove, over medium-high heat, melt butter.
-
7
Once the butter is melted, put onion/pepper mix and sliced Kebasa into the pot.
-
8
Cook until Kebasa starts to brown and onion/pepper mix gets tender.
-
9
Add seasonings to mix, and let simmer for several minutes.
-
10
Make sure the seasonings are mixed well.
-
11
Add brown rice to the pot, mixing well, and let simmer for 5 minutes, stirring often.
-
12
Add kidney beans and then the water/reserved liquids to the pot, stirring thoroughly.
-
13
Turn up the heat and bring to a rapid boil.
-
14
Once at a rapid boil, reduce heat to low-high, cover and let cook for 50 minutes or according to rice cooking instructions.
-
15
Don't be tempted to lift the lid!
-
16
Once rice is cooked, and liquid is mostly absorbed, remove from heat, fluff and let sit for five minutes.
-
17
Note: You can use other types of rice.
-
18
Just modify the cooking time in accordance to the instructions for the rice you choose.
-
19
For extra heat, you can increase the chilli powder or add a dash or two of sriracha!
