At Margareta's Haus

Tonight’s dinner was very tasty.  The recipe was originally in the February Edition of the All You Magazine and was submitted by Shannon Nelson.  I have added a few ingredients and altered it a bit.  The result was wonderful and we even have leftovers for tomorrow’s lunch.


2 cups white rice

1 tablespoon olive oil

1 green bell pepper chopped

1 onion chopped

12 ounces cooked andouille sausage, sliced into 1/4 inch slices

1 – 10 ounce can diced tomatoes

1 sliced jalapeno pepper

1  small can tomato sauce

I can of Beans ( you can use black, kidney or pinto – I used Pinto) drained and rinsed

Salt to taste


Bring 4 cups of water to a boil in a medium saucepan over medium high heat.  Stir in the rice, cover and reduce heat to low.  Simmer until tender and water has been absorbed.  In the mean time…

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