| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, crushed |
| 28 |
oz |
Can tomatoes |
| 1 1/2 |
c |
Long grain rice |
| 1 |
ts |
Basil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Cayenne |
| 1 |
tb |
Soup mix |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
c |
Sliced celery |
| 1/4 |
c |
Parsley, dried |
| 1 |
lb |
Shrimp uncooked |
| 3 |
|
Chicken breasts cook cube |
| 6 |
|
Sliced mushrooms |
INSTRUCTIONS
Heat butter in tight, fully covered saucepan. Add onion and garlic, cook
over low heat for 5 minutes. Add tomatoes and juice and bring to a boil.
Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix.
Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If
necessary, add a little water or tomatoe juice and cook for another 5
minutes. Transfer to a casserole dish and add shrimp, chicken and juices,
sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes
350 degrees F till shrimp are cooked, but not overdone.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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