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Sausage Paella
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| 1 lb | turkey kielbasa cut into 1, 4 " slices |
| 2 t olive oil............................................1 onion, chopped | |
| 1 | red bell pepper, diced........................2 cloves garlic, minced |
| 1 | jalapeño pepper, seed & minced |
| 2 1/4 c low sodium chicken broth........1/2 t salt | |
| 1 (14 1/4 oz) can | fire roasted diced tomatoes |
| 3/4 c | basmati or long grain rice |
Optional: 12 small stuffed olives, 2 T chopped fresh parsley
Spray a large non stick skillet with Pam. Sauté kielbasa over med High heat until browned (about 3 minutes). Transfer to a plate.
Heat oil in the skillet. Add onion, bell pepper, garlic, and jalapeño and sauté until the veg are soft. Add the broth, tomatoes, rice and salt. When boiling, reduce heat , cover and simmer until rice is almost tender, about 35 minutes.
Stiremin kielbasa. Cover and simmer until rice is tender and kielbasa isnheated through, about 5 minutes. Fluff with fork and garnish with olives and parsley, if desired.
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