Ingredients

1 cup Lundberg Family Farms Brown Short Grain 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 & 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

Preparation

Combine Lundberg Brown Short Grain 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.