Ingredients
- 1 teaspoon canola oil
- 8 ounces andouille sausage, (see Ingredient note) or low-fat kielbasa, cut into 1/4-inch-thick slices
- 1 16-ounce b frozen bell pepper and onion mix
- 1 14-ounce c reduced-sodium chicken broth
- 2 cups instant brown rice
- 8 ounces raw shrimp, (26-30 per pound), peeled and deveined
Cooking Directions
Step 1
Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
Step 2
Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve.
Nutrition Info
- Serving: Per serving
- Calories: 412
- Carbohydrates: 44g
- Fat: 10g
- Protein: 31g
- Dietary Fiber: 3g
- Saturated Fat: 3g
- Monounsaturated Fat: 1g
- Cholesterol: 142mg
- Potassium: 232mg
- Sodium: 685mg
- Exchanges: 2 starch, 1 vegetable, 3 1/2 lean meat
- Carbohydrate Servings: 3