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Categories:
long grain rice onion canola oil celery garlic green peppers hot red pepper salt no-salt thyme oregano freshly ground black pepper kidney beans jumbo shrimp skinless salt
Viewed: 48 - Published at: 6 years agoIngredients
- 1 cup long-grain rice
- 16 ounces whole onion or 14 ounces ready-cut onion (3 1/2 cups)
- 2 teaspoons canola oil
- 2 large ribs celery or 7 ounces ready-cut celery (1 cup)
- 2 cloves garlic
- 16 ounces whole green peppers or 14 ounces ready-cut green peppers (4 cups)
- 1 small dried hot red pepper
- 1 28-ounce can no-salt-added crushed tomatoes
- 2 cups no-salt-added vegetable or chicken stock or broth
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- Freshly ground black pepper to taste
- 1 15-ounce can low-sodium kidney beans
- 6 ounces jumbo shrimp in the shell
- 8 ounces skinless, boneless chicken breasts
- 1/4 teaspoon salt (optional)
Method
- Bring rice and 2 cups of water to boil in a heavy-bottom pot.
- Cover and simmer, cooking a total of 17 minutes.
- Chop whole onion and saute in hot oil in a nonstick pot over medium-high heat.
- Wash, trim and chop whole celery.
- Mince garlic and add both to onion.
- Wash, trim seed and chop green pepper and add to onion.
- Chop hot pepper and add; cook these a total of 10 minutes.
- Add the tomatoes, stock, thyme, oregano and black pepper.
- Bring to a boil.
- Drain and rinse beans thoroughly.
- Shell shrimp and cut in halves or thirds, depending on size of shrimp.
- Dice the chicken and add, with shrimp and beans, to the stew.
- Continue cooking about 3 minutes, just until shrimp and chicken are cooked.
- Stir in cooked rice.
- Season with pepper and salt.
- Serve with corn muffins, if desired.
