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1
Bring 2 1/2 cups water, bullion and bay leaf to a boil.
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2
Add 1 cup rice.
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3
Bring back to a boil, reduce heat and simmer covered for 30 to 35 minute.
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4
You make take 15 minutes to prepare a fresh green salad to accompany the meal (or put your feet up!)
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5
The skillet portion will only take 15 minutes and you want it to be ready exactly when the rice is done.
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6
* If you begin the skillet when you begin the rice, you will overcook the beans and corn (yuck).
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7
Half way through rice cooking time -- Heat skillet/fry pan to medium high, add olive oil.
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8
Chop sausage and zucchini bite size and add to hot pan with minced onion.
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9
Cook for 3 to 5 minutes until zucchini softens and sausage begins to brown.
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10
Add cup of corn (straight from freezer is fine), drain and gently rinse kidney beans and add to skillet.
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11
Season with old bay, garlic and paprika.
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12
Bring to a simmer for 1 or 2 minutes.
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13
Remove from heat when everything is heated through and fragrant.
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14
Remove rice from heat.
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15
Discard the Bay Leaf.
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16
Serve sausage mixture over rice.
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17
TASTE before adding any salt as the sausage, old bay and bullion all provide plenty of sodium.
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18
*Whatever portions go in the skillet are up to you -- if you only have 3 sausages thats fine, love corn?
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19
add more.
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20
Try substituting summer squash, other bean types -- etc.
