Cajun Black Beans and Rice with Andouille Sausage

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
12	ounces	Cajun style Andouille sausage -- sliced
15	ounces	reduced-sodium black beans
14 1/2	ounces	diced tomatoes with green chilies
4	ounces	roasted sweet Red Peppers -- diced
1	teaspoon	Tiger Sauce -- or other chili sauce
3/4	cup	low sodium vegetable broth
8	ounces	no salt added tomato sauce
1	medium	sweet onion -- diced
2	cloves	garlic -- minced
1	tablespoon	Cajun spice -- see recipe
2	tablespoons	olive oil
4	cups	instant rice -- cooked and drained

Drain the liquid from the tomatoes and beans into a saucepan and add enough vegetable stock to make two cups. Cook the rice in liquid.

In large frying pan heat the olive oil until shimmering. Add sausage and onions and cook for eight minutes until the sausage is cooked through and the onions are golden.

Add garlic and Cajun spice to pan and cook for 30 seconds until fragrant.

Add tomatoes, peepers, and beans to pan and heat through.

Add the rice and tomato sauce to pan and heat through.

Makes 8 servings.

Per Serving: 370 Calories; 9g Fat (22.3% calories from fat); 16g Protein; 57g Carbohydrate; 5g Dietary Fiber; 25mg Cholesterol; 750mg Sodium. Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.