Ranchero Rice

• 3 tablespoons olive oil
• 1 red or yellow onion, chopped
• 1 andouille or linguica sausage, diced
• 1/2 teaspoon dried thyme
• 3/4 pound romano beans or green beans, cut into 1-inch lengths
• 1 cup short-grain rice, such as Arborio, Valenciana, or California short-grain
• 1 (14 ounces) can chopped tomatoes, with their juice
• 1 cup water
• Pinch saffron

1. In a wide frying pan or saute pan over high heat, warm oil and add onion and sausage; cook, stirring, until onion is soft, about 5 minutes.
2. Add thyme, beans, and rice and stir until well-coated with oil.
3. Stir in tomatoes and water and bring to a boil; add saffron and mix well.
4. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes.

olive oil, red, andouille, thyme, romano beans, shortgrain rice, tomatoes, water, saffron

Taken from www.foodnetwork.com/recipes/ranchero-rice-recipe.html (may not work)