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4 servings
Ingredients:
1/2 cup uncooked white rice1 1/2 cups water1/2 teaspoon minced garlic1 pound fresh shrimp, shelled and deveined without tails1 (14.5 ounce) can chicken broth1 (14.5 ounce) can peeled and diced tomatoes with juice4 saffron threads
Instructions:
In a saucepan bring water to a boil.Add rice and stir.Reduce heat, cover and simmer for 20 minutes.In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently.Stir in 2 cups of the cooked rice and reduce heat to low.Cook for an additional 5 minutes.
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