Shelly's Recipe

RIO SHRIMP AND RICE

Category: Casseroles - Seafood

1/2 cup light olive oil
1/2 cup fresh garlic, minced
8 oz fresh garlic, minced
8 oz green bell peppers, chopped
11/2 lb frozen shrimp, peeled and deveined
1 tbsp black pepper, ground
3 cups KNORR Ultimate Shrimp Base, prepared
1 (14.5 oz) can diced tomatoes in sauce
2 cups rice
2 cups frozen peas

In large pan, heat olive oil; saute garlic and onions until translucent. Add peppers, shrimp and black pepper. Cook, stirring continuously for 1 minute. Pour mixture into bowl and set aside.

In same pan, add prepared shrimp base and tomatoes. Bring to boil to infuse saffron. Add rice, stir and bring to boil again. Reduce heat to simmer, cover and let cook for 15 minutes. Add shrimp mixture and frozen peas. Incorporate well into rice. Adjust seasoning, cover and finish cooking until rice is ready, about 3-5 minutes. Serves 10