A simplified version of the classic Spanish dish, it gets its rich color from turmeric, instead of saffron. Choose smoked sausage for a mild smoky flavor or chorizo to build more spice heat.
10m
PREP TIME
30m
COOK TIME
380
CALORIES
11
INGREDIENTS
Ingredients 6 Servings
- 1 tablespoon olive oil
- 1/2 cup chopped onion
-
1/2
pound
smoked
sausage, cut lengthwise in half, then into 1/4-inch slices
![substitution]( "substitution")
Substitutions available
- chorizo
- 1 cup long grain rice, uncooked
- 2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
- 1/2 teaspoon McCormick® Ground Turmeric
- 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 Pepper Grinder
INSTRUCTIONS
- 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.
TIPS AND TRICKS
Substitution Tip: Use 1/4 teaspoon McCormick Gourmet™ Spanish Saffron, crumbled, in place of the turmeric.
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