Yield: 4 Servings
|½ pounds||Smoked sausage; sliced, or coarsely chopped|
|½ pounds||Medium shrimp peeled and deveined*|
|1 pack||Saffron/yellow rice mix (5 oz.) prepared according to package directions|
|8 ounces||Stewed tomatoes; undrained|
|1 cup||Frozen peas|
|¼ teaspoon||Red pepper flakes|
Cook sausage and shrimp in large skillet over medium-high heat until shrimp turns pink, about 2 to 3 minutes. Stir in rice, tomatoes, peas, salt, and pepper. Cook until thoroughly heated, about 2 to 3 minutes.
Microwave Oven Instructions: Place sausage and shrimp in 2- to 3-quart microproof baking dish. Cover with waxed paper. Cook on HIGH 3 to 4 minutes or until shrimp are pink. Drain; return to baking dish. Stir in rice, tomatoes, peas, salt, and pepper. Cover with waxed paper and cook on HIGH 3 to 4 minutes, or until mixture is thoroughly heated, stirring after 2 minutes.
*You may purchase peeled shrimp from seafood department of your grocery store or use thawed frozen shrimp.
Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias