Yield: 4 Servings
|1 tablespoon||Vegetable oil|
|½ pounds||Smoked sausage; sliced|
|½ pounds||Chicken breasts (boneless, skinless) cut into 1-inch pieces|
|½ pounds||Shrimp, peeled & deveined|
|1||Garlic clove; minced|
|1 cup||Uncooked rice|
|1 medium||Onion; chopped|
|1 medium||Red pepper; julienned|
|1 cup||Clam juice|
|⅛ teaspoon||Ground saffron*|
|½ cup||Frozen green peas; thawed|
Heat oil in large skillet over medium-high heat. Cook sausage, chicken, shrimp and garlic 3 to 5 minutes. Add rice, onion and red pepper. Cook, stirring, until rice is lightly browned. Add clam juice, water and saffron. Bring to a boil; reduce heat, cover and simmer 20 minutes, or until rice is tender and liquid is absorbed.
Stir in peas and serve.
*¼ teaspoon ground turmeric may be substituted for saffron, if desired.
NOTE: Quick cooking method: Omit clam juice, water and saffron in above recipe. Substitute one (6 ounce) package prepared yellow rice mix, cooking in clam juice for uncooked rice. Stir in rice after onions and pepper are sauteed.
Each serving provides: * 341 calories * 15.9 g. protein * 12.9 g. fat * : 39.0 g. carbohydrate * 1.9 g. dietary fiber * 79 mg. cholesterol * 583 mg. sodium
Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias