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Spanish Rice With Shrimp

Ingredients
  Canned stewed tomatoes 16 Ounce (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Uncooked long grain rice 2⁄3 Cup (10.67 tbs)
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Tomato paste 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Instant chicken bouillon 1 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Canned small shrimp 4 1⁄2 Ounce, rinsed and drained (1 Can)
Directions

Combine all ingredients except shrimp in 2-quart casserole.
Mix well.
Cover.
Microwave at HIGH (100%) 10 minutes.
Reduce power to MEDIUM (50%).
Microwave until liquid is absorbed and rice is tender, 28 to 35 minutes.
Stir in shrimp.
Let stand, covered, 5 minutes.
Fluff with fork before serving.

Recipe Summary

Cuisine: 
Spanish
Method: 
Microwaving
Ingredient: 
Rice

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