Skillet Beans and Rice with Kielbasa

Skillet Beans and Rice with Kielbasa 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter 1 package (14 ounce) polska kielbasa, diced 1 medium sweet onion, diced 1 cup white rice 2 cups low sodium chicken broth 1 can (14 ounce) pinto beans, rinsed and drained 1/2 teaspoon dried Italian seasoning 1/2 teaspoon garlic powder 1/4 teaspoon red pepper flakes salt and pepper, to taste 1/4 cup finely chopped fresh parsley Heat the oil and butter in a large non-stick skillet (make sure it has a lid) over medium-high heat. Add the kielbasa and onion. Sauté until the onions become soft and translucent, stirring occasionally, about 5 minutes. Add the rice and stir to coat the grains with the fat, about 1 minute. Add the chicken broth, beans, Italian seasoning, garlic powder, red pepper flakes, salt and pepper. Bring to a boil. Cover and reduce the heat to low so it stays at a simmer. Cook for 22 minutes, stirring occasionally so the rice doesn’t stick. Remove from the heat and stir in the parsley.