Shrimp In Spanish Rice
|Shelled shrimp||1 1⁄2 Pound|
|Canned tomatoes||28 Ounce|
|Uncooked long grain rice||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chili powder||3⁄4 Teaspoon|
Thaw frozen shrimp.
In 2-quart casserole combine tomatoes, rice, onion, chopped green pepper, 1 1/2 teaspoons salt, chili powder, sugar, and dash pepper.
Cover and bake at 350Â° for 1 hour, stirring occasionally.
Stir in shrimp and arrange green pepper rings on top.
Cover and continue baking till shrimp and rice are cooked, about 30 minutes.