| 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.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”