Texas Pete Southern Boy Red Beans & Rice

Ingredients:

• • 1 Tbsp of Canola Oil
• • 1/3 Cup of Onions, diced
• • 1/3 Cup of Green Bell Pepper, diced
• • 1/4 Cup of Celery, diced
• • 1 tsp of Garlic, minced
• • 1/2 tsp of Fresh Thyme, minced
• • 2/3 Cup of Long Grained White Rice
• • 1 1/2 Cups of Low Sodium Chicken Stock
• • 1 Cup of Texas Pete Salsa. medium*
• • 1 Ham Hock, small
• • 1/2 tsp of Kosher Salt
• • 1/4 tsp of Black Pepper
• • 6 Ounces of Cooked Andouille Sausage, bias cut 1/4" thick
• • 1 Cup of Kidney Beans, rinsed and drained
• • 1 Tbsp of Parsley, chopped

Procedure:

1. Heat canola oil in a large Dutch oven over medium high heat. Add onions, green bell peppers and celery. Cook until beginning to soften but not brown, about 10 to 12 minutes. 
2. Add garlic and thyme and cook until another minutes. Add rice and stir to coat with oil. 
3. Stir in chicken stock, salsa, ham hock, salt and pepper. Bring to a boil.  
4. Reduce heat to low and cover. Cook 10 minutes. Add Andouille and beans. Cook for 45 minutes or until rice is cooked. 
5. Remove ham hock and sprinkle in chopped parsley.