This is a simple version of the classic dish.
2 – 3 hot dogs, sliced (or sliced, cooked links of your choice)
½ teaspoon cumin
¼ teaspoon black pepper
2 teaspoons chopped garlic
1 can red beans, drained
½ teaspoon gf buffalo sauce
3 Tablespoons Swerve, or sweetener of choice
½ teaspoon Old Bay seasoning
1 cup chicken broth
1 pinch oregano
2 cups cooked rice, we like Jasmine*
1 chopped onion, opitional
If using the onion, sauté in a large skillet with a small amount of oil, butter, or broth. Stir and cook until the onion is soft and translucent. Then add the beans, 1/2 cup chicken broth, and hot dog slices. Stir well.
Cook on medium low, just until heated throughout, and starting to bubble.
Add black pepper, chopped garlic, buffalo sauce, Swerve, Old Bay seasoning, cumin, and oregano. Stir, bring it to a low simmer. Heat for ten minutes, stirring and watching that it doesn’t stick.
Add two cups of cooked rice and remaining ½ cup of chicken broth, stir and heat until warmed throughout. Serves 3 to 4.
*This is how we make the rice:
1 carton, 32 ounces of chicken broth
½ teaspoon sea salt
2 Tablespoons unsalted butter
2 cups uncooked Jasmine rice
Add to a large saucepan, the chicken broth, butter, and sea salt. Stir and bring to a boil.
Add rice and stir well. Cover and reduce heat to low. Let it cook for 10 minutes. Turn the burner off, and let the pan, still covered, sit for 10 more minutes.
Remove lid and fluff with a fork.
This makes 4 cups of rice. Cut ingredients in half if you only want 2 cups.
