Ingredients
Scale
- 1 lb mild or hot pork sausages, casings removed (500 g)
- 1 onion, coarsely chopped
- 1 cup chicken stock (250 mL)
- 1 cup water (250 mL)
- 1 cup long grain rice (250 mL)
- 1 can (28 oz) tomatoes (796 mL)
- 1/4 tsp turmeric (1.25 mL)
- 1/4 tsp red pepper flakes (1.25 mL)
- 1 bay leaf
- 1 cup fresh or frozen peas (250 mL)
- 1 cup white beans (250 mL)
- 1/2 lb uncooked shelled shrimp (optional)
Instructions
In a large non-stick skillet or Dutch oven, cook sausages, crumbling with a spoon, over medium heat until browned, about 5 minutes.
Add onion and cook until softened. Stir in stock, water, rice, tomatoes, turmeric, red pepper flakes and bay leaf; bring to a boil, stirring to break tomatoes slightly. Reduce heat and simmer uncovered for 25 minutes or until rice is tender. Stir in peas, beans and shrimp (if using); cover and cook 3-4 minutes or until shrimp are pink. Discard bay leaf and serve.
Nutrition
- Calories: 454
- Fat: 21 g
- Saturated Fat: 7 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 97 mg