Spanish Shrimp & Rice

By á-25168

Ingredients

• 3 tablespoons veggie oil
• 1 small onion - chopped
• 2 cloves garlic - chopped
• 1/2 teaspoon turmeric
• 1 medium tomato - chopped
• 1 small carrot - diced
• 1/2 red bell pepper - diced
• salt & pepper
• 1 lb. large shrimp - peeled & deveined
• 1 1/2 cups converted white rice
• 1 tablespoon chopped fresh parsley
• 1/2 cup frozen peas - thawed

Preparation

Step 1

Heat the veggie oil in a large, deep skillet over medium heat. Add the onions, garlic & turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot & bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with salt & pepper.

Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water & 1/2 tablespoon parsley; bring to boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 - 20 minutes. Remover from the heat & sprinkle in the peas and the remaining parsely. Cover & let stand 5 minutes.

Fluff the rice mixture with a fork & incorporate the peas and parsley. Season with salt & pepper. Makes 4 servings.