Ingredients
1 pound smoked sausage, sliced1 medium onion, chopped2 tablespoons canola oil2 cans (15 ounces each) pinto beans, rinsed and drained1-1/2 cups water1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 tablespoon ranch salad dressing mix2 cups uncooked instant rice
Preparation
In a Dutch oven, cook sausage and onion in oil over medium heat until onion is tender. Add the beans, water, tomatoes and salad dressing mix. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender.
