| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
R, I, C, E-, A- |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(6.8-ounce) Rice-A-Roni®spanish rice |
| 1 |
c |
Chopped cooked ham or uncooked chicken breast; (about 2 halves) |
| 1 |
c |
Chopped onion |
| 1 |
cn |
(14-1/2-ounce) tomatoes; undrained, chopped |
| 2 |
|
Cloves garlic; minced |
| 1/8 |
ts |
Hot pepper sauce |
| 8 |
oz |
Shrimp; shelled, deveined |
| 1 |
md |
Green bell pepper; chopped |
INSTRUCTIONS
1.In large skillet, sautee. rice-vermicelli mix as package directs.
2.Stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and
Special Seasonings; bring to a boil over high heat. Cover; reduce heat to
low. Simmer 10 minutes.
3.Stir in shrimp and green bell pepper. Cover; simmer 8 to 10 more minutes
or until most of liquid is absorbed and shrimp turn pink.
Recipe by: RICE-A-RONI®
Posted to brand-name-recipes by Barbra<[email protected]> on Feb 21, 1998
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