| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Rice, Seafood | 2 | servings | |
INGREDIENTS
| 1 | ts | Olive Oil |
| 2 | oz | Turkey Kielbasa; Halved And Sliced |
| 1/2 | c | Minced Onion |
| 1/2 | c | Diced Green Bell Pepper |
| 1/2 | c | Long-Grain Rice; Uncooked |
| 1/8 | ts | Salt |
| 1/8 | ts | Dried Thyme |
| 1/8 | ts | Black Pepper |
| 1/8 | ts | Ground Red Pepper |
| 1 | c | Water |
| 10 1/2 | oz | Low-Salt Chicken Broth |
| 14 1/2 | oz | Diced Tomatoes |
| 1/2 | lb | Shrimp; Peeled |
| 1/8 | ts | Hot Sauce |
| 1 | tb | Chopped Fresh Parsley |
INSTRUCTIONS
Heat oil in a medium saucepan over medium heat. Add kielbasa, onion, and bell pepper; sauté 5 minutes or until vegetables are tender. Add rice; sauté 5 2 minutes. Add salt, thyme, black pepper, and red pepper; sauté 1 minute. Add water, broth, and tomatoes; bring to a boil. cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley. Recipe by: cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 19, 1999, converted by MM_Buster v2.0l.
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