Shrimp and Sausage Spanish Rice
A mix of tomatoes, broth, and vegetables tossed with sauteed shrimp sausage and rice all made in less than 30 minutes. This Shrimp and Sausage Spanish Rice is a flavorful family favorite.
Servings: 6 Servings
Calories: 434kcal
Ingredients
- 8 ounces Shrimp deveined and tails on
- 1 tablespoon Olive Oil
- 1 lb Smoked Sausage
- 6 ounces Yellow Rice 1 package
- 1/2 cup Red Onion diced
- 14.5 ounces Diced Tomatoes do not drain
- 1/4 cup Chicken Broth
- 2 Garlic Cloves minced
- 1 cup Frozen Peas thawed
- 8 ounces Diced Green Chiles do not drain
Instructions
- Prepare the Spanish Rice according to the package directions (start this first so it’s done when the other ingredients are). Most versions take about 20 minutes.
- Coat a large non-stick skillet with cooking spray; heat skillet over medium-high heat. Add Sausage and Red Onion. Cook and stir until sausage is cooked through and onion becomes slightly translucent about 5 to 7 minutes.
- Stir in Diced Tomatoes, Broth, and Garlic. Bring to boiling, reduce heat. Simmer, uncovered for 10 minutes.
- Add in the Shrimp, Peas, Green Chile Peppers. Cook, continuing to stir, for 5 to 7 minutes, or when shrimp is pink and are opaque. Season with Salt and Pepper.
- Serve over (or tossed with) Spanish Rice.
Notes
The only real prep for this recipe is to slice the sausage. Everything else is done for you, especially if you buy the diced red onions, which you can usually find in the produce section of your grocery store.
Nutrition
Serving: 2cups | Calories: 434kcal | Carbohydrates: 34g | Protein: 21g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 149mg | Sodium: 1076mg | Potassium: 492mg | Fiber: 3g | Sugar: 5g | Vitamin A: 309IU | Vitamin C: 23mg | Calcium: 112mg | Iron: 3mg