JAZZY JAMBALAYA
1 (6.8 ounce) package Rice-A-Roni Spanish Rice
2 tablespoons margarine or butter
2 cups water
8 ounces cooked ham (or boneless, skinless chicken breasts, cut into 1-inch pieces)
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup chopped onion
2 cloves garlic, minced
1/8 to 1/4 teaspoon liquid hot pepper sauce
8 ounces uncooked large shrimp, peeled, deveined
1 medium green bell pepper, chopped
In large skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown.
Slowly stir in 2 cups water, ham, tomatoes, onion, garlic, hot pepper sauce and contents of Special Seasonings packet; bring to a boil over high heat. Reduce heat to low. Cover; simmer 10 minutes.
Stir in shrimp and bell pepper. Cover; simmer 8 to 10 minutes or until rice is tender and shrimp turn pink.
Makes 5 servings
1 (6.8 ounce) package Rice-A-Roni Spanish Rice
2 tablespoons margarine or butter
2 cups water
8 ounces cooked ham (or boneless, skinless chicken breasts, cut into 1-inch pieces)
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup chopped onion
2 cloves garlic, minced
1/8 to 1/4 teaspoon liquid hot pepper sauce
8 ounces uncooked large shrimp, peeled, deveined
1 medium green bell pepper, chopped
In large skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown.
Slowly stir in 2 cups water, ham, tomatoes, onion, garlic, hot pepper sauce and contents of Special Seasonings packet; bring to a boil over high heat. Reduce heat to low. Cover; simmer 10 minutes.
Stir in shrimp and bell pepper. Cover; simmer 8 to 10 minutes or until rice is tender and shrimp turn pink.
Makes 5 servings
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