Spanish Shrimp and Rice

Ingredients

• 3 tablespoons olive oil
• 2 cups long grain white rice
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 garlic clove, minced
• 1/2 cup green bell pepper, chopped
• 1 lb medium shrimp, shelled and deveined
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 (10 ounce) cans diced tomatoes and green chilies
• 1 (4 ounce) can diced green chilies
• 2 1/2 cups chicken broth
• 1 cup frozen peas, thawed

Directions

1. 1

   In a skillet, heat oil over medium high heat. Add the rice and cook, stirring until light beige; 3-4 minutes.

2. 2

   Stir in onion, celery and green pepper. Cook until onion is just soft; 2-3 minutes.

3. 3

   Add shrimp, cumin, salt and pepper. Cook, stirring constantly, until shrimp are pink; 2-3 minutes.

4. 4

   Stir in tomatoes with their liquid, green chilies and broth. Heat to boiling over high heat.

5. 5

   Reduce heat to low, stir, cover and simmer for 10 minutes.

6. 6

   Sprinkle peas over top. Cover and cook for 10 minutes, or until rice is tender. Dish should have some liquid remaining for a slightly soupy consistency.

7. 7

   Stir in peas before serving.