No, this isn't Puerto Rican rice and beans as you may have initially thought.  Even though that's what we eat most often in our house, I saw this recipe and decided to give it a try.  Not only do we love beans, we also love chicken sausages and I'm always looking for new ways to use both in meals.  Bonus, this is a quick weeknight meal!

JR really liked this, but I'm not sure if I like the cumin in it.  It has nothing to do with the recipe, rather my struggle with cumin which is why I used so little.  Next time I may omit it.

 
I made a few changes to the recipe which I included here:

• 1 Tbsp olive oil
• 1/2 onion, diced
• 1 stalk celery, diced
• 1/2 red bell pepper, diced
• 3 garlic cloves, crushed
• 1/2 tsp cumin
• 14 oz hardwood smoked chicken sausage
• 2 1/2 cups of cooked pink beans (about 1 1/2 (15 oz) cans)
• 1 (15 oz) can diced tomatoes
• 1 cup chicken stock
• salt and pepper

• 1 1/4 cups medium-grain white rice
• 1/2 tsp olive oil
• salt

In a 3 or 4-quart saucepan over medium-high heat, heat olive oil.  Add onion, celery, pepper, salt and pepper to taste.  Cook, stirring occasionally, until vegetables softened and begin to brown.  Add sausage and continue cooking, stirring frequently until sausage begins to brown.  Lower heat to medium.  Add garlic and cumin, and continue cooking about 1 minute.

Add beans, tomatoes, and broth. Bring to a simmer over medium-high heat, then cover and reduce the heat to low. Simmer, stirring occasionally, until the mixture is thick and the flavors have blended, about 30 minutes.

Meanwhile, add rice, 2 cups of water, a pinch of salt and olive oil to a medium pot.  Cover pot and turn heat to high.  Bring to a boil, then immediately turn heat to low.  Let cook about 15 minutes until you see air holes form throughout the rice. Fluff with a fork.

Serve beans over rice.  Serves 4.