SHRIMP AND SAUSAGE SPANISH RICE

Shrimp and Sausage Spanish Rice image

Provided by @MakeItYours

Number Of Ingredients 10

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)

Steps:

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.