 | | Directions | 1. Heat oil in large skillet on medium heat. Add onion and sausage; cook and stir 3 minutes or until the onion is softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes.
2. Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in tomatoes. Place shrimp in single layer on top of the rice; top with peas. Cover.
3. Cook on medium-low heat 8 to 10 minutes or until rice is tender and shrimp turn pink. Season to taste with freshly ground black pepper, if desired.Test Kitchen Tip: Use 1/4 teaspoon McCormick® Gourmet Collection Saffron, crumbled, in place of the turmeric. |
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1/2 cup chopped onion |
| - | | 1/2 pound smoked sausage or chorizo, cut lengthwise in half, then into 1/4-inch slices |
| - | | 1 cup long grain rice, uncooked |
| - | | 2 teaspoons McCormick® Perfect Pinch® Italian Seasoning |
| - | | 1/2 teaspoon McCormick® Turmeric, Ground |
| - | | 2 cups chicken broth |
| - | | 1 can (14 1/2 ounces) diced tomatoes, drained |
| - | | 1 pound shrimp, peeled and deveined |
| - | | 1 cup frozen peas |
| - | | McCormick® Black Peppercorn Grinder |
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| | Nutrition (per serving) | Calories: 380 Calories
Fat: 13 Grams
Protein: 26 Grams
Cholesterol: 139 Milligrams
Carbohydrates: 38 Grams
Sodium: 1,010 Milligrams
Fiber: 3 Grams
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