The Easiest Hot Sausage & Kidney Beans With Rice - cooking recipe

Ingredients

cooked rice (for 4)
1 tablespoon vegetable oil
1 green bell pepper, deseeded and chopped
1 onion, peeled and chopped (yellow or sweet)
15 ounces kidney beans, drained
hillshire farm beef hot links (6 sausages)
salsa

Preparation

Get your rice started so that it'll be finished cooking when you are ready to eat.
Slice the Hot Links lengthwise and then cut into bite-sized pieces.
Peel your onion & de-seed the pepper. Cut the green pepper and onion into 1/2 inch chunks (you could also do strips, if you prefer).
Heat your oil in a large skillet over medium heat. Add your peppers and onions and cook until they are the desired \"done-ness\" (I prefer mine well-cooked, so I occasionally pop them in the microwave for a minute or two to speed up the cooking process.).
Remove peppers & onions from skillet (place in a bowl until later).
Place sausage in skillet and cook until desired \"done-ness\" (we like ours nearly \"blackened\" with a bit of crisp on the outside).
Drain most of the oil from skillet and then return onions/peppers. Add the can of kidney beans (drained).
Continue cooking for several minutes to heat the beans and get some of the sausage flavor in the veggies.
To serve: spoon a scoop of cooked rice on each plate/bowl (this is a bowl meal at our house!) Then top with the sausage mixture. A hearty spoonful (or two) of salsa on top finishes it off!
This is usually from cabinets/fridge to plate in about 30 minutes. This time-range depends on how well cooked you like the vegetables, if you do any pre-cooking in the microwave, etc.
In our house this recipe, as indicated above, serves 2 adults and 2 children (under the age of 3), with one serving leftover. I estimate that to serve *about* four.