- 1 teaspoon canola oil
- 8 ounces andouille sausage (see Ingredient note) or low-fat kielbasa, cut into 1/4-inch-thick slices
- 1 (1 pound) package frozen bell pepper and onion mix
- 1 (14 ounce) can reduced-sodium chicken broth
- 2 cups instant brown rice
- 8 ounces raw shrimp (26-30 per pound), peeled and deveined
- Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve.