Heat oil in large, nonstick skillet on medium-high. Cook sausage, onions and garlic in oil for 2 minutes. Add rice, wine and chicken broth. Reduce heat to medium, cover pan and cook 5 minutes. Meanwhile, combine onion powder, thyme, oregano and pepper in a small bowl or cup; add to rice mixture along with white and black beans, cayenne pepper to taste, stewed tomatoes and shrimp. Cover and cook 9 minutes over medium-low heat, stirring occasionally. Serve at once or simmer until ready to eat. You can use andouille sausage or salami instead of kielbasa; red beans instead of white; chicken (cook it with the sausage and onions) instead of shrimp. Recipe by: The Portland Oregonian Posted to MC-Recipe Digest V1 #781 by John Snell, email@example.com on
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 233.3mg||8 %|
|Potassium 83.5mg||2 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 45.1g|
|Protein 4.1g||6 %|
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Calories per serving: 214
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