Spanish Rice With Shrimp Recipe
Ingredients
| Stewed tomatoes | 1 Can (10oz) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Long grain rice | 2/3 Cup (16 tbs), uncooked | |
| Onion | 1/3 Cup (16 tbs), finley chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Tomato Paste | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1 Teaspoon | |
| 1 teaspoon instant chicken bouillon | ||
| Oregano leaves | 1/2 Teaspoon, dried | |
| Garlic powder | 1/2 Teaspoon | |
| Shrimp | 1 Can (10oz), drained, rinsed | |
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.
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.
Chef
