A versatile favorite

From my first arroz con pollo, I've been hooked on the idea of rice pilaf studded with meat and vegetables. It's one of my favorite go-to meals for busy nights. The elements can vary, but I always use the same basic formula: rice + onions + broth + something spicy + legumes/vegetables.

I love the way I can use a small amount of meat and stretch it, work in moderate amounts of high-flavor ingredients like spicy sausage, slip in vegetables or beans, and turn it all into a pilaf with the rice of my choice. Here, I take the classic combination of rice and beans and add to it, making a dish that evokes the spirit of a jambalaya but in a much simpler form.

Andouille, Chicken, Red Bean and Rice Pilaf

1 tablespoon olive oil

1 small onion, finely chopped (¾ cup)

2 links smoked andouille sausage (8 ounces), cut lengthwise into quarters, then crosswise into ¼-inch-thick wedges (1 cup)

1½ cups uncooked basmati rice, soaked in cold water for 20 minutes, then drained

1 pound cooked boneless, skinless chicken breast, cut or shredded into bite-size pieces (2 ½ cups)

1½ cups cooked, no-salt-added red beans

salt

freshly ground black pepper

3½ cups homemade or no-salt-added chicken broth

½ cup water (optional)

3 tablespoons finely chopped parsley

Preheat the oven to 350 degrees.

Heat the oil in a large oven-proof saute pan, skillet or shallow braising pan over medium-high heat. Add the onion and stir to coat, then reduce the heat to medium and cook, stirring, for 3 to 4 minutes, until the onion is soft. Add the andouille; increase the heat to medium-high and cook, tossing the mixture occasionally, for 3 to 4 minutes, until the sausage just starts to brown. Add the rice, chicken and beans, then season with salt and pepper to taste, stirring to incorporate. Pour in the broth. Bring to a boil, then cover the pan with a lid or aluminum foil and transfer it to the oven.

Bake for 30 minutes. Test the rice for doneness; if the rice is still firm and there is no liquid left, add the water, re-cover the pan or skillet and return to the oven to cook until the rice is tender.

Uncover; stir in the parsley. Serve hot. Makes a generous 11 cups, 7 to 8 servings.