| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | -6 serving | ||
INGREDIENTS
| 2 | tb | Butter |
| 2 | Cloves garlic, crushed | |
| 12 | lg | Shrimp, cleaned and peeled |
| 1 | Whole chicken breast, skinned, boned and cubed | |
| 1 | c | Chicken broth |
| 1 | tb | Cornstarch |
| 1 | cn | (16 oz) stewed tomatoes |
| 1/8 | lb | Smoked sausage, thinly sliced |
| 1/4 | ts | Cayenne pepper |
| 1 1/2 | c | Dry Minute rice |
| 1/8 | ts | Cumin |
INSTRUCTIONS
Saute garlic, shrimp, chicken in butter until cooked. Stir in cornstarch & cook 1 minute. Add broth, tomatoes, sausage & cayenne. Bring to a full boil, stirring constantly. Stir in rice and cumin. Cover, remove from heat. Let stand 5 minutes. Fluff with fork. Note: Although I do not consider it too hot, you can lessen the heat by reducing the amount of cayenne. Source: Minute Rice Posted to EAT-L Digest 20 Jan 97 by Helen Jukes <NJukes@AOL.COM> on Jan 21, 1997.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”