| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains, Meats | Cajun | Seafood, Ethnic, Cajun | 6 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | c | Chopped green bell pepper |
| 1 | c | Chopped onion |
| 1/2 | c | Thinly sliced celery |
| 1 | Clove garlic; minced | |
| 1 1/4 | c | Uncooked long-grain rice |
| 1 | cn | (141/2-ounce) no-salt-added stewed tomatoes, undrained |
| 1 | cn | (10 1/2-ounce) low-sodium chicken broth |
| 1 | c | Water |
| 3/4 | ts | Dried oregano |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Cayenne pepper |
| 1/8 | ts | Allspice |
| 1 | lb | Crab-flavored surimi seafood, flakes or chunks |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Heat oil in 3-quart saucepan over medium heat. Add green pepper, onion, celery and garlic. Cook stirring frequently, about 5 minutes or until onion is soft. Add rice; cook and stir 2 minutes. Add tomatoes, chicken broth, water, oregano, thyme, cayenne and allspice. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes. Add the surimi seafood and lemon juice; cook 5 to 7 minutes longer or until rice is tender. Recipe by: The Portland Oregonian Posted to MC-Recipe Digest V1 #781 by John Snell, jws@teleport.com on
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