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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.
Reprinted with permission from The Usa Rice Council Electronic format courtesy of Karen Mintzias
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