Spanish Rice With Shrimp
|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|
|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)|
Combine all ingredients except shrimp in 2-quart casserole.
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.