2 cups water
1 cup uncooked white rice
2 tablespoons butter
5 carrots, diced
2 onions, chopped
1 green bell pepper, chopped
1 1/2 cup chopped celery
1 pound fresh mushrooms, sliced
1 zucchini, sliced
1 can (16 ounce size) diced tomatoes
1 can (15 ounce size) tomato sauce
1 pound cooked shrimp
1 jar (4 ounce size) diced pimento peppers, drained
3 teaspoons chili powder
In a saucepan, bring the water to a boil. Add the rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside.
Meanwhile, preheat oven to 300 degrees F.
In a large saucepan or pot, melt the butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in the tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
Mix the shrimp, pimientos, and chili powder into the pot. Stir in the cooked rice and simmer on low heat for 10 minutes.
Pour the mixture into a 9x13 inch baking dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.
sandyu42
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
February 16, 2007
Great recipe!