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Categories:Viewed: 52 - Published at: 9 years ago
Ingredients
- 2 Tbsp. olive oil or butter
- 2 medium onions, chopped fine
- 1 medium green pepper, chopped fine
- 1 clove garlic, minced
- 1 lb. shrimp, cleaned
- 1 c. rice (uncooked)
- 1 bay leaf
- 1 (16 oz.) can tomatoes
- 1 c. chicken broth
- 1/2 tsp. thyme
- salt and pepper
Method
- Saute onions, pepper and garlic in butter for 2 to 3 minutes. Add shrimp and cook until pink.
- Remove vegetables and shrimp from pan with slotted spoon and set aside.
- Most of butter stays in pan, but if needed, add more to brown rice for a few minutes.
- Add tomatoes, chicken broth and spices and bring to a boil.
- Cover and simmer for 15 to 20 minutes or until most of the liquid is absorbed.
- Add the shrimp and vegetables to pan. Heat through and serve.
