Cooking Instructions
- 1 cup Lundberg® Short Grain Brown rice
- 2 cups low sodium chicken broth or water
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 large green bell pepper, cored, seeded and chopped
- 1 (14.5 oz) can stewed tomatoes, undrained, chopped up with wooden spoon
- 1/2 teaspoon each dried basil and dried thyme
- 1/8 -1/4 teaspoon crushed red pepper flakes (optional)
- 1 (12 oz) package cooked Andouille (hot links) sausage, cut into rounds
- 1 tablespoon butter
- 3/4 pound cleaned raw shrimp
- 1 tablespoon olive oil
- Salt & pepper to taste
Combine Lundberg Short Grain Brown rice with broth in a medium saucepan with a tight fitting lid. Bring broth to boil, cover, and reduce heat to simmer. Cook 50 minutes; remove from heat (do not lift lid) and steam 10 minutes.
Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes. Add Andouille chicken sausage to heat through.
Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture.
To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top.
Serve with cornbread or cornmeal muffins
Serves 6 to 8
Contains Shellfish.
Nutritionals: Serving size 1 cup, Calories 200, Calories from Fat 80, Total Fat 9g (Sat. Fat 3.5g, Trans Fat 0g), Cholesterol 70mg, Sodium 500mg, Total Carbohydrates 18g, Fiber 2g, Sugars 2g, Protein 14g.