Put olive oil in a large skillet. Heat on medium heat. Saute ground sausage and separate into 1/2" chunks. Remove from pan. Add in the same skillet the shrimp and season with the Southwestern seasoning. Saute until just done on both sides (about 3 minutes on each side). Remove from skillet into a separate dish from the sausage.

Step 2

If you need more olive oil in the skillet, add it now to saute the onions, carrots, celery and bell peppers, till the onions and celery are translucent.

Step 3

In a large saucepan, pour in the beef stock, black pepper, oregano and rosemary. Heat to boiling. Add in the corn, kale, sauted vegetables and cooked sausage. Bring back to a boil, then reduce heat to a simmer. Cook with lid just slightly off of completely sealed.

Step 4

Simmer for 45 minutes. Then add the Minute Rice and let cook for 5 minutes. Then add the cooked shrimp in just for a few seconds to reheat. Then serve it up.