Red Beans & Rice

1/2		Onion chopped
3  cups		cooked rice
4  servings		Johnsonville Andouille Sausage
1  cup		diced tomatoes with juice
1-1/2  cups		chicken broth
1  tablespoon		olive oil
1  cup		kidney beans, drained & rinsed

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Heat olive oil in a dutch oven, add onion and cook over medium heat until soft, about 10 minutes. Add rice, stir & cook for about a minute, then add tomatoes, chicken broth and bring to a simmer; stir to prevent sticking to bottom of pot. Stir in sliced sausage, cover the pot and simmer until rice is done, about 15 or 20 minutes; all liquid should be absorbed. If it looks too dry, add more broth. Stir in kidney beans, and heat through.