Shrimp and Yellow Rice
|Chopped onion||1⁄2 Cup (8 tbs)|
|Hot water||2 1⁄4 Cup (36 tbs)|
|Uncooked brown rice||1 1⁄4 Cup (20 tbs)|
|Red pepper||1⁄2 Medium, cut into 1/4 inch slices|
|Green pepper||1⁄2 Medium|
|Low sodium instant chicken bouillon granules||2 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Small shrimp||12 Ounce, shelled and deveined|
|Tomato||1 Medium, chopped|
In 3-quart casserole, combine onion and 1 tablespoon water.
Microwave at High for 2 minutes.
Add hot water, brown rice, red pepper, green pepper, bouillon, oregano, turmeric and bay leaf.
Microwave at High for 5 minutes.
Reduce power to 50% (Medium).
Microwave for 40 to 50 minutes, or until liquid is absorbed and rice is tender.
Add shrimp and tomato.
Microwave at 50% (Medium) for 5 to 8 minutes longer, or until shrimp is opaque, stirring once.
Let stand, covered, for 5 minutes.
Remove bay leaf before serving.