Ingredients
1 cup finely chopped onion3 garlic cloves, minced1 teaspoon canola oil1/2 pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into 1/4-inch slices1-1/2 cups chopped green pepper1 can (14-1/2 ounces) diced tomatoes, undrained1 cup reduced-sodium chicken broth1 bay leaf1 teaspoon Italian seasoning1/2 teaspoon salt1/2 teaspoon chili powder1/4 teaspoon pepper1/8 teaspoon hot pepper sauce3/4 pound uncooked medium shrimp, peeled and deveined1/2 cup uncooked instant riceLemon slices, optional
Preparation
In a large saucepan, saute 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.
