Recipe developed by home economists Kathryn Moore and Roxanne Wyss. Makes 6 servings
Ingredients
3 cups quick-cooking brown rice
1 cup frozen peas
1 tablespoon olive oil
2 chicken breasts (about 4 ounces each), diced
1 medium yellow onion, finely chopped
2 cloves garlic, minced
4 ounces fully cooked smoked turkey sausage, sliced
1 (1 5-ounce) can crushed tomatoes
1/4 teaspoon saffron threads
1 /4
teaspoon turmeric
1/4 teaspoon paprika
1/4 to 1/2teaspoon hot seasoning sauce, optional
8 ounces medium shrimp, peeled and de- veined
Directions
Prepare brown rice according to package directions.
When rice is removed from heat, stir in peas, cover and allow to stand 5 minutes.
Heat oil in large nonstick skillet over medium-high heat. Add chicken to skillet and cook, stirring frequently, until chicken is done. Remove chicken from skillet and set aside. Add onion and garlic to skillet and cook 2 to 3 minutes or until tender. Add sausage to skillet and heat through.
Stir in tomatoes, spices and seasonings; bring to a simmer. Add shrimp to tomato mixture; cover and cook over medium heat 2 to 3 minutes until shrimp is done. Stir in chicken and brown rice.
Per serving: 437 calories (15 percent from fat), 7 g total fat (2 g saturated), 94 mg cholesterol, 67 g carb, 26 g protein, 352 mg sodium, 6 g dietary fiber.
