| 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.
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