Tex-Mix

Four ingredients. Ten minutes. Done.

Smoked beef sausage gets browned and tossed with cooked rice, red beans, and a generous pour of hickory barbecue sauce for a smoky, saucy skillet dinner that barely counts as cooking.

It’s the kind of throw-together meal that saves you on those nights when the fridge is almost empty but you still need something filling on the table fast.

Stovetop or microwave, either way works. Both get food in front of hungry faces before anyone starts rummaging for takeout menus.

Kitchen Tips

• Use a smoked sausage with good snap to the casing. Cheap sausage turns mushy and doesn’t hold up against the beans and rice.
• Drain the sausage fat after browning if you want a cleaner dish. Leave it in if you want more richness.
• Stir everything together over heat just long enough to warm through. Overcooking turns the rice gummy.