Meals Matter

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Contributed By: sweetshan8
Everyday food

Wasn't too sure about this recipe, but followed it exactly and it turned out good.

Ingredients

1 tbs Olive oil (butter)

1 Small onion-chopped

1 can (14.5 oz) reduced-sodium chicken broth.

1 cup Long-grain white rice (I used Basmati)

Coarse salt and pepper

2 Red bell peppers, sliced lengthwise in strips.

8 oz Precooked andouille or kielbasa sausage, halved lengthwise and thinly sliced crosswise.

1 lb Frozen large shrimp, thawed, peeled, deveined (Costco sells 2 lb bag of frozen, raw, peeled, deveined shrimp--once thawed I just pulled off tails)

Preparation

1. In medium saucepan w/ lid, heat 1/2 Tbs oil over medium heat. Add onion; cook until softened, 3-5 minutes. Add broth, and bring to a boil. Add rice; season with s&p. Cover, reduce heat to low, and simmer until rice is tender, about 20 minutes.**

2. In large nonstick skillet, heat remaining 1/2 Tbs oil over medium heat. Add bell peppers and cook until crisp-tender, 4 to 6 minutes. Add sausage and shrimp; ccok until shrimp is opaque, 3-5 min. Season w/ s&p.

3. Divide rice among four bowls; wop w/ shrimp mixture, and drizzle w/ any pan juices. Serve.

Cook's Notes

**I altered step 1...I threw raw onions, rice, and broth into a rice/veggie steamer and cooked--about 50 mins. So I had a bit of downtime before I started the skillet part. Everything tasted great. I could see how sautee-ing the onions first might add a bit of a different flavor.

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