Last time I was looking for some dinner inspiration, I thought it would be fun to dig out a few of the old cookbooks and see if I could find an oldie but goodie- like this Betty Crocker book. It brought back some memories, and even had remnants of food splatters on it from overuse.
Ingredients: for 4 servings
2 Al Fresco Chicken Sausage links, chopped- I used the garlic flavor
4 oz cooked shrimp
1.5 cups uncooked instant brown rice
1 (15 oz) can diced tomatoes
1 cup chicken broth
3 cloves garlic, finely chopped
1 onion, chopped
4 stalks celery, chopped
1 bell pepper, chopped
2 tsp paprika
1 tsp cumin
¼ tsp cayenne pepper
In a big pot, heat about 2 tsp olive oil, then add chopped onion, celery, pepper, and garlic. Saute until softened, about 10 minutes. Stir in the shrimp and chicken sausage, then add the paprika, cumin, and cayenne pepper, cooking for about a minute to incorporate everything together.
Add the tomatoes and broth, bring to boiling. Stir in the rice, then cover and cook for about 15 minutes or until most of the liquid is absorbed. If there is still liquid after about 15 minutes, turn off the heat and let it sit for a bit.