Curried Beans And Rice

• 1-2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 white onion, diced
• 2 or 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced (leave the seeds in if you'd like more of a kick)
• 3 cups water
• 2 cups uncooked basmati rice
• 15-oz. can kidney beans, drained and rinsed
• 1 1/2 cups coconut milk
• 1/2 tsp. freshly ground black pepper
• 2 tsp. salt
• 3-4 tsp. curry powder
• 3-4 vegetarian sausages/brats, cut into 1/2-inch slices

1. In large saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and jalapeno pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes.
2. Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer. Reduce heat, cover and cook until rice is tender and liquid is absorbed, 10 to 15 minutes. Stir in sausage/brats, cover and let stand for 5 to 10 minutes. Spoon onto plates and serve hot.

vegetable oil, red bell pepper, white onion, garlic, pepper, water, basmati rice, kidney beans, coconut milk, freshly ground black pepper, salt, curry powder, vegetarian

Taken from www.epicurious.com/recipes/member/views/curried-beans-and-rice-1202676 (may not work)