Ingreadient :

• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups instant brown rice
• 4 garlic cloves, minced
• 1 chipotle pepper in adobo sauce, chopped
• 6 cups reduced-sodium chicken broth
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes
• 1 teaspoon saffron threads or 4 teaspoons ground turmeric
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
• 1 medium mango, coarsely chopped
• 2 tablespoons lime juice
• 1/4 teaspoon cayenne pepper
• 1 medium lime, cut into wedges
• 2 tablespoons minced fresh cilantro

Direction :

1. In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer until liquid is absorbed, about 5 minutes. Let stand for 5 minutes.
2. Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat until shrimp turn pink, 5-8 minutes, stirring occasionally.
3. Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.