Salsa Verde Shrimp and Rice

Ingredients

• 1/2 lb smoked sausage
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 1 orange bell pepper, seeds removed, diced
• 3 cloves garlic, minced
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1/2 cup salsa verde
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp granulated garlic powder
• 1 pound shrimp, cleaned or diced chicken
• 1 cup petite peas (optional)
• Juice of 1 lime
• Cilantro leaves, for serving

Instructions

1. Thinly slice the sausage and place in a large sauté pan, that you’ve preheated. Brown slightly and render a lot of the fat. Drain on paper towels and set aside. Remove the rest of the fat from the pan and wipe clean.
2. Heat oil in sauté pan over medium heat. Add onion, bell pepper and garlic. Cook until onion is translucent, stir often.
3. Stir in rice and continue to cook 2 minutes. Stir in broth, salsa verde, cumin, oregano, salt, pepper, and garlic powder.
4. Bring to a boil. Reduce heat to simmer, cover and cook 15 minutes.
5. Remove lid, place shrimp over rice, cover and cook until shrimp are opaque, about 5–7 minutes.
6. Stir in cooked sausage and peas. Heat thoroughly.
7. Add lime juice and fluff the rice mixture. Serve with cilantro and lime slices.