In a medium saucepan cook rice according to package directions. Let sit, covered, 5 minutes. Meanwhile, in a large (10 to 12 inch) nonstick skillet over medium-high heat, brown sausage; remove and set aside. Add olive oil to skillet over medium heat. Add onion, bell pepper and garlic. Cover and cook until onions are soft, about 2 minutes. Add shrimp, saffron, tomatoes and wine and cook, stirring, until shrimp's bright pink and just cooked through, about 2 to 3 minutes. (Tip: If some shrimp cook faster than others, remove as they pink so they don't overcook.) Season to taste with salt and pepper. Add sausage and peas to rice and fluff with a fork. Divide rice amoung 4 bowls. Spoon shrimp and juices over rice and top with cilantro.
From start to setting the food on the table, this recipe should take no more than 45 minutes.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 4|
|Calories from Fat: 86 (28%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 270.5mg||83 %|
|Sodium 460.4mg||16 %|
|Potassium 544.6mg||14 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 8.4g|
|Protein 39.8g||57 %|
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Calories per serving: 304
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