Shrimp & Sausage On Mexican Rice
|Long grain white rice||1 Cup (16 tbs)|
|Canned mexican style stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Bulk pork sausage||1⁄2 Pound|
|Garlic||1 Clove (5 gm), pressed or minced|
|Onion||1 Small, chopped|
|Cumin seed||1 Teaspoon|
|Cooked shelled shrimp||1⁄2 Pound (Use Tiny Sized)|
|Chopped fresh cilantro||2 Tablespoon (Coriander)|
|Purchased fresh salsa||1⁄2 Cup (8 tbs) (Use Fresh Ones)|
In a shallow 2-quart baking dish, mix rice, tomatoes, water, and broth; cover tightly.
Bake in a 350° oven until rice is tender to bite, 50 to 60 minutes.
About 15 minutes before rice is done, crumble sausage into 1-inch chunks in a 10- to 12-inch frying pan over medium-high heat.
Stir occasionally until sausage browns, 5 to 10 minutes.
Discard all but 2 tablespoons of fat from pan.
Add garlic, onion, and cumin; stir until onion is limp, about 5 minutes.
Add shrimp, cilantro, and salsa; stir until hot, about 3 minutes.
Spoon over hot rice.