2 tablespoons canola oil
1 large onion, peeled cut into 1-inch thick slices and separated
2 cups H-E-B Instant Long Grain Rice
1-2 tablespoons, each: fresh jalapeno peppers and fresh cilantro, chopped
1 large tomato cut into 6 wedges
1 pkg. (16 oz.) Hill Country Fare Tail-on Jumbo Shrimp
Heat a large skillet over high heat for 2 minutes. Add oil and onions; stir-fry for 3 minutes until onions begin to brown. Add the long grain instant rice and stir-fry 2 more minutes. Add chopped jalapeño pepper, chopped cilantro, tomato wedges, shrimp and 2 cups water.
Season shrimp and rice mixture to taste with salt and fresh cracked pepper. Bring mixture to a boil over high heat, cover and reduce heat to medium low. Cook for 5 minutes and serve.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!