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Shrimp & Sausage On Mexican Rice

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  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.

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Shrimp & Sausage On Mexican Rice Recipe