Weekly Recipe: Sausage Paella

Sausage Paella
Serves 6
5 Points value

1 lb. turkey kielbasa or fully cooked chicken sausage, cut into 1/4 inch slices
2 tsp olive oil
1 onion, chopped
1 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 1/4 c. low-sodium chicken broth
1 14.5oz can fire-roasted diced tomatoes
3/4 c. basmati or long-grain brown rice
12 small stuffed green olives
1/2 tsp salt
2 Tbsp coarsely chopped fresh flat-leaf parsley

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the kielbasa and cook, stirring occasionally, until browned, 3-4 minutes. Transfer to a plate.

Heat the oil in the skillet over medium-high heat. Add the onion, bell pepper, garlic and jalapeno; cook, stirring occasionally, until the vegetables are softened, 4 minutes. Add the broth, tomatoes, rice, olives, and salt; bring to a boil. Reduce the heat; cover and simmer until the rice is almost tender, about 35 minutes.

Stir in the kielbasa. Cover and simmer until the rice is tender and the kielbasa is heated through, about 5 minutes. Fluff the mixture with a fork and stir in the parsley.

Per serving: 261 cal, 11g fat (3g sat fat), 4g fiber, 1,118 mg sodium

This recipe is from the May/June issue of Weight Watchers magazine. I love the concept of paella but am not a huge seafood fan, so this caught my eye immediately. It's going to be on my dinner table Sunday night!