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Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 garlic; diced
- 1 large onion; chopped
- 8 ounce lean ham; thin strips
- 1-1/2 cup rice
- 1 teaspoon turmeric
- 1-2 pinch powdered saffron
- 1-2 pinch cayenne pepper
- 1-1/2 cup hot chicken or vegetable broth
- 1 pound shrimp; thawed, rinsed, drained
- 2 cup plum tomatoes; seeded, chopped
- 10 ounce frozen peas; thawed, drained
- 4 ounce jarlsberg cheese; grated
Preparation
Step 1
Heat oil in large, heavy nonstick skillet with lid. Saute garlic, onion,
and ham over high heat for 4 minutes, or until onion is translucent. Add
rice and saute 3 or 4 minutes more.
Add turmeric, saffron, and cayenne to hot broth and stir into rice. Add
shrimp, tomato and peas. Mix gently to blend. Sprinkle Jarlsberg evenly on
top, cover tightly and cook over medium-low heat 15 minutes. Turn to low
for 10 minutes. Let stand 10 minutes.