Shrimp and Chicken Sausage Red Rice

• 2 Tablespoons Olive Oil
• 1 whole Onion, Diced
• 8 cloves Garlic, Minced
• 1 whole Green Pepper, Seeded And Chopped
• 1 whole Jalapeno Pepper, Seeded And Chopped (seeds Reserved)
• 2 sprigs Fresh Thyme
• 1 Tablespoon Oregano
• 1 Tablespoon Black Pepper
• 1/2 teaspoons Sea Salt
• 1 pinch Red Pepper Flakes
• 1 pinch Smoked Paprika
• 28 ounces, weight Can Diced Tomatoes, No Salt Added
• 2 cups Chicken Stock (low Sodium) Plus More If Needed For Desired Consistency
• 1 cup Brown Rice
• 1 pound Shrimp, Peels And Tails Removed Then Deveined
• 1 pound Cooked Chicken Sausages, Casings Removed And Sliced
• 1/2 bunches Cilantro
• 1/2 bunches Green Onions, diced
• Grated Parmesan Cheese, For Garnish

1. In a Dutch oven over medium high heat pour in olive oil and heat it.
2. Add onion and garlic and saute them for a few minutes.
3. Add peppers and spices.
4. Throw in some of the jalapeno seeds if you enjoy heat.
5. Saute for 5 minutes.
6. Then add the tomatoes and chicken stock.
7. Let it simmer for 15 minutes.
8. Taste and add more jalapeno seeds and spices if needed.
9. Then add the brown rice and simmer 20 more minutes or until rice is cooked.
10. Add more stock if needed.
11. At the end of the 20 minutes cook time for the rice, add the prepped shrimp and sausage into the Dutch oven.
12. Simmer 3-4 minutes or until shrimp are opaque and sausages are warmed through.
13. Garnish with grated Parmesan cheese, chopped cilantro, and green onions.

olive oil, onion, garlic, green pepper, pepper, thyme, oregano, black pepper, salt, red pepper, paprika, tomatoes, chicken, brown rice, shrimp, chicken, cilantro, green onions, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-chicken-sausage-red-rice/ (may not work)