Ingredients
6
6 servings
- •1 ½ tablespoons olive oil
- •1 medium onion, chopped
- •1 green bell pepper, seeded and chopped
- •1 jalapeno pepper, seeded and chopped, or more to taste (Optional)
- •3 cloves garlic, minced
- •2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
- •2 ⅓ cups chicken broth
- •1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
- •1 (12 ounce) package fully cooked hot Italian sausage, cut into 1/4-inch thick slices
- •1 pound raw small shrimp, shelled and deveined
Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
- Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 431
- Carbohydrate: 35g
- Fat: 19g
- Fiber: 3g
- Protein: 29g
- Sugar: 8g
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