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8 servings
Ingredients:
2 cups water1 cup uncooked white rice2 tablespoons butter5 carrots, diced2 onions, chopped1 green bell pepper, chopped1 1/2 cups chopped celery1 pound fresh mushrooms, sliced1 zucchini, sliced1 (16 ounce) can diced tomatoes1 (15 ounce) can tomato sauce1 pound cooked shrimp 1 (4 ounce) jar diced pimento peppers, drained3 teaspoons chili powder
Instructions:
In a saucepan, bring water to a boil.Add rice and stir.Reduce heat, cover, and simmer for 20 minutes; set aside.Meanwhile, preheat oven to 300 degrees F (150 degrees C).In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender.Stir in tomatoes and tomato sauce.Let cook, stirring constantly, for 5 minutes.Mix shrimp, pimientos, and chili powder into the pot.Stir in cooked rice and simmer on low heat for 10 minutes.Pour mixture into a 9x13 inch dish.Bake in preheated oven until the rice mixture thickens, about 40 minutes.
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