 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This dish needs no accompaniment. It can stand on its own quite nicely, thank you. We sometimes substitute chicken chunks for the shrimp, depending on our mood. Ingredients:
canola oil, just enough to saute sausage. |
1 pound hot sausage or your choice, in 3/4 cube |
1 pound extra large shrimp or 1 pound chicken breasts, in 3/4 cube |
1 onion, chopped |
1 tablespoon dried parsley |
2 cups uncooked long-grain white rice |
2 cloves garlic, minced |
1 can rotel tomatoes with chiles |
2 bay leaves |
1 teaspoon salt |
1/2 teaspoon thyme |
1 pinch rosemary |
1/2 teaspoon crushed red pepper |
1 medium jar of tomato sauce |
Directions:
1. Heat a small amount of canola oil in a Dutch oven.
2. Saute sausage, chicken (if using), onions and parsley in oil for 15 minutes.
3. Add garlic.
4. Saute for 30 seconds.
5. Add Rotel tomatoes, sauce, garlic,bay leaves, salt, thyme, rosemary, and crushed red pepper.
6. Add rice.
7. Add water to cover the rice.
8. Bring to a boil
9. Reduce heat to simmer.
10. Cover the pot.
11. Simmer for 30 minutes.
12. Check water level occasionally..
13. If using chicken, cook until rice is tender.
14. If using shrimp, add to pot.
15. Simmer and stir until shrimp turns pink and is cooked.
|
|