Shrimp and Rice

Meatless Lents are great for learning new things in the kitchen and stepping out of my comfort zone I have found! Today I really wanted to make rice and beans, but I couldn’t find a recipe that I had all the ingredients for, so I read a few recipes then put an idea together and this is what I came up with:

 

1/2 onion – diced

3 cups cooked brown rice**

1 can diced tomatoes

1 can green peas

1 12 oz package of cooked shrimp

salt

pepper

oregano

cayenne pepper (optional)

oil (to coat the bottom of the pan)
1. In a dutch oven or a large pot, heat oil over medium heat then place onions in pan. Let the onions cook until translucent then add the rice.

2. Stir together until rice is heated then add the peas and tomatoes. Stir to combine then add the rest of the ingredients, stirring to combine.

3. Let the mixture cook over low heat for about 1/2 hour, until flavors combine.

Serve with cornbread. Top with jalapenos, if desired.

 

**I am lazy and scared when it comes to rice, I have burned it more times that I care to mention, so when I make rice, I do it in the oven. Place the rice and water (usual ratios) in an oven proof cookware (I used Corningware), put a lid on it and bake for about an hour. Keep an eye on it to make sure there is enough water. I usually use brown rice, and it has a longer cooking time, so if you are using white rice, the times may be less.

 

 

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