2 pounds large peeled and deveined raw shrimp
1 c. long grain rice
1/2 cup chopped onion
1 (10 oz.) can tomatoes and green chilies
3 tablespoons canola oil
1/4 cup fresh chopped parsley
* Chef Geoffrey Michael's Caliente Seasoning
1 medium tomato, chopped
1/4 teaspoon cumin
2 cups hot water
In a large skillet, cook rice in oil until rice is golden brown, about 5 minutes.
Add all remaining ingredients, except shrimp. Cover and cook for 12 minutes.
Stir in shrimp and cook an additional 5 minutes.
No Nutritional Information Available
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