Jagacida (Portuguese Jag)

• 4 -5 cups water
• 2 - 2 1/2 cups long grain white rice
• 2 large bay leaves
• 1 (1 1/2 lb) package linguica sausage (or the turkey sausage equivalent)
• 1 tablespoon tomato paste (no salt added preferred)
• 1 (10 ounce) package lima beans (from the freezer section)
• 1 large onion, chopped
• 1 tablespoon garlic, minced
• 1/2 teaspoon white pepper
• 1 -2 tablespoon olive oil

1. Heat oil in a 2 quart saucepan; Fry linguica, seasoning with salt and pepper.
2. Add onions and garlic, sauteeing until onions are tender and translucent; be careful not to burn the garlic.
3. Add water, tomato paste, and bay leaves, stirring until the tomato paste is dissolved. Add lima beans and rice, stirring to combine; bring to a boil on high temperature
4. When it is boiling, turn to medium low heat and cover, cooking 20-30 minute
5. Check occasionally, stir to avoid sticking, lowering the heat a smidge further if needed; rice should be fairly dry when cooked completely.
6. Remove the bay leaves before serving.
7. NOTE: if you'd like to lower the fat a little, try Gaspar's turkey linguica, it's sold in the same section as the kielbasa, chorizo, etc.
8. NOTE: Can this be done with brown rice? I don't know -- but if some kind soul is willing to try, please post a review with your results!

water, long grain white rice, bay leaves, linguica sausage, tomato paste, beans, onion, garlic, white pepper, olive oil

Taken from www.food.com/recipe/jagacida-portuguese-jag-256474 (may not work)