Post by Admin on Jul 15, 2005 7:23:16 GMT 10
This is an excellent dish that my mother makes.
It has lots of vegetables in a thick Creole sauce.
You may also put fat free sliced cheddar cheese on top before baking.
Serves 8
2 cups water
1 cup uncooked white rice
2 tablespoons butter
5 carrots ~ diced
2 onions ~ chopped
1 green bell pepper, chopped
1.5 cups chopped celery
1 lb fresh mushrooms ~ sliced
1 zucchini ~ sliced
1 (16 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 pound cooked shrimp
1 (4 oz) jar diced pimento peppers ~ drained
3 teaspoons chili powder
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°F (150° 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.
It has lots of vegetables in a thick Creole sauce.
You may also put fat free sliced cheddar cheese on top before baking.
Serves 8
2 cups water
1 cup uncooked white rice
2 tablespoons butter
5 carrots ~ diced
2 onions ~ chopped
1 green bell pepper, chopped
1.5 cups chopped celery
1 lb fresh mushrooms ~ sliced
1 zucchini ~ sliced
1 (16 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 pound cooked shrimp
1 (4 oz) jar diced pimento peppers ~ drained
3 teaspoons chili powder
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°F (150° 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.