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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This hearty dish is one of our favorites. I've made it with all shrimp or with all turkey sausage, and it's just as good. I usually cook it in the microwave. -Mrs. Leo Merchant of Jackson, Mississippi Ingredients:
1 cup finely chopped onion |
3 garlic cloves, minced |
1 teaspoon canola oil |
1/2 pound reduced-fat cooked kielbasa or polish sausage, halved and cut into 1/4-inch slices |
1-1/2 cups chopped green pepper |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup reduced-sodium chicken broth |
1 bay leaf |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/4 teaspoon pepper |
1/8 teaspoon hot pepper sauce |
3/4 pound uncooked medium shrimp, peeled and deveined |
1/2 cup uncooked minute® white rice |
lemon slices, optional |
Directions:
1. In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil.
2. Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat.
3. Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired. Yield: 4 servings.
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