Spanish Rice With Shrimp

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

"We enjoy this healthy dish immensely and wanted to share this recipe with other Cooking Light readers." - Laura Olken, Standish, Maine

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 5 cups chopped plum tomato (about 7 tomatoes)
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 cups water
• 1 cup uncooked medium-grain rice
• 1/2 teaspoon salt
• 1 pound medium shrimp, peeled and deveined

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion and garlic; sauté 4 minutes.
3. Add tomato, pepper, and celery; sauté 6 minutes.
4. Stir in water, rice, and salt, and bring to a boil.
5. Cover, reduce heat, and simmer 15 minutes.
6. Add shrimp; cook 4 minutes or until shrimp are done.

Yield: 4 servings (serving size: 1 3/4 cups)