Mexican Jambalaya

1 package of Spanish rice (I prefer Zatarain’s Spanish rice. I followed the directions on the box, and added the recommended can of diced tomatoes.)
1/2 lb green beans – trimmed and cut into 1 – 1 1/2 inch pieces
5 carrots – peeled and cut into 1 inch pieces
1 can of black beans – drained & rinsed
1 Kielbasa sausage – cut into 1/2 inch slices

Garnish with sour cream, shredded cheese and your favorite hot sauce. We use Tapatio.

Cook rice according to package directions. While the rice is cooking, heat oil in a frying pan. Add carrots and green beans. Cook for about 10 minutes, or until they start to get tender. Once tender, add kielbasa. Heat until kielbasa is warm, then add can of black beans and cooked rice. Mix together well. Cook over medium-low heat for about 5 minutes, then serve. Top with sour cream, shredded cheese and hot sauce.

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