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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is an adopted recipe. I have yet to make it, but I don't really seen any drastic changes that I would make. If anyone decides to give it a try, let me know if you come up with any changes that you think would benefit this recipe. Ingredients:
1 tablespoon olive oil |
8 ounces medium shrimp, shelled and deveined |
1/2 teaspoon dried oregano |
1 sweet red pepper, finely chopped |
1 large onion, finely chopped |
2 cloves garlic, finely chopped |
1 cup uncooked texmati rice |
1 (14 1/2 ounce) can fat free reduced-sodium chicken broth |
1 (14 1/2 ounce) can no-salt-added stewed tomatoes |
1/2 teaspoon salt |
1/8 teaspoon red pepper flakes |
1 cup cubed ham, leftover if u have some |
2 tablespoons chopped cilantro |
Directions:
1. Heat 1 tsp oil in a large skillet.
2. Add shrimp and 1/4 teaspoon oregano; sauté until is just cooked about 1-2 minutes.
3. Remove shrimp.
4. Heat remaining 2 teaspoons oil in same skillet.
5. Add sweet red pepper, onion and garlic.
6. Sauté for 3 minutes until just tender.
7. Stir in rice, the remaining 1/4 teaspoon oregano and broth.
8. Cover and simmer for 15 minutes.
9. Stir in tomatoes with juice, salt, pepper flakes and ham.
10. Cover and simmer, stirring occasionally for 5 minutes until rice is tender and liquid is absorbed.
11. Return shrimp to skillet; heat through, about 1 minute.
12. Sprinkle with cilantro.
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