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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | Smoked sausage; sliced, or coarsely chopped |
| 1/2 x ca. 450 g | Medium shrimp peeled and deveined* |
| 1 Packung | Saffron/yellow rice mix (5 oz.) prepared according to package directions |
| 8 x ca. 30 g | Stewed tomatoes; undrained |
| 1 Tasse | peas frozen |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | red pepper flakes |
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Cook sausage and shrimp in large skillet over medium-high heat until shrimp turns pink, about 2 to 3 minutes. Stir in rice, tomatoes, peas, salt, and pepper. Cook until thoroughly heated, about 2 to 3 minutes.
Microwave Oven Instructions: Place sausage and shrimp in 2- to 3-quart microproof baking dish. Cover with waxed paper. Cook on High 3 to 4 minutes or until shrimp are pink. Drain; return to baking dish. Stir in rice, tomatoes, peas, salt, and pepper. Cover with waxed paper and cook on High 3 to 4 minutes, or until mixture is thoroughly heated, stirring after 2 minutes.
*You may purchase peeled shrimp from seafood department of your grocery store or use thawed frozen shrimp.
Rice Council Electronic format courtesy of Karen Mintzias
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