1 cup onion (finely chopped)
3 garlic cloves (minced)
1 tsp canola oil
250g spiced sausage (sliced)
1 ½ cups green pepper (chopped)
1 can diced tomatoes (undrained)
1 cup chicken broth
1 bay leaf
1 tsp Italian seasoning
½ tsp salt
½ tsp chili powder
¼ tsp pepper
1/8 tsp hot pepper sauce
350g uncooked medium shrimp (peeled and deveined)
½ cup uncooked instant rice
Lemon slices, optional
In a large saucepan, sauté onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil.
Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat.
Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.
Cooks in: 25 minutes
Pairs well with Survivor Sauvignon Blanc.