| | Directions | | Melt butter in heavy large saucepan over medium heat. Add onion, garlic, green pepper and sauté until soft. Add kielbasa and sauté until brown about 5 minutes. Add rice and stir to coat with pan juices. Mix in broth, wine, tomatoes, tumeric, salt and pepper to taste. Bring to boil and then reduce heat to medium low. Cover and cook until liquid is absorbed about 20-25 minutes. Mix in shrimp and cilantro heating through 2-3 minutes. A pinch of cayenne can be aded. Serve on a large platter with cilantro sprigs. |
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| Ingredients | | - |  | 3 tablespoons butter |
| - | | 1/2 cup onion, chopped |
| - | | 2 cloves garlic, finely chopped |
| - | | 1/2 green pepper, chopped |
| - | | 8 ounces fully cooked kielbasa, cut into 1/2 inch pieces |
| - | | 1 cup long grain white rice |
| - | | 1 1/2 cups chicken broth |
| - | | 1/2 cup dry White Wine |
| - | | 8 ounces chopped tomatoes |
| - | | 1/2 teaspoon tumeric |
| - | | 3/4 pound cooked large shrimp |
| - | | 1/2 cup chopped fresh cilantro |
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