1 tsp olive oil
1/2 lb andouille sausage, cut into 1/4-inch rounds
1 bag (16-oz) frozen onion and bell pepper mix
1 can (14-oz) chicken broth
2 cups instant brown rice, uncooked
8 oz raw shrimp, peeled and deveined
Heat oil in a nonstick Dutch oven over medium-high heat; add sausage and onion/pepper mix sautéing until veggies are tender.
Add the chicken broth to the Dutch oven and bring mixture to a boil. Add the rice, cover and cook for 5 minutes.
1 bag (16-oz) frozen onion and bell pepper mix
1 can (14-oz) chicken broth
2 cups instant brown rice, uncooked
8 oz raw shrimp, peeled and deveined
Heat oil in a nonstick Dutch oven over medium-high heat; add sausage and onion/pepper mix sautéing until veggies are tender.
Add the chicken broth to the Dutch oven and bring mixture to a boil. Add the rice, cover and cook for 5 minutes.
Stir the shrimp into the mixture, replace lid, remove from the heat and allow to sit for 5 to 7 minutes until shrimp is opaque and the rice is tender. Fluff rice with a fork before serving.
Yield: 4 servings
file photo
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