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Title: Quick and Jazzy Jambalaya Categories: R, I, C, E-, A- Yield: 1 Servings 1 pk (6.8-ounce) -Rice-A-RoniŪspanish rice 1 c Chopped cooked ham or -uncooked chicken breast; -(about 2 halves) 1 c Chopped onion 1 cn (14-1/2-ounce) tomatoes; -undrained, chopped 2 Cloves garlic; minced 1/8 ts Hot pepper sauce 8 oz Shrimp; shelled, deveined 1 md Green bell pepper; chopped 1.In large skillet, sautee rice-vermicelli mix as package directs. 2.Stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and Special Seasonings; bring to a boil over high heat. Cover; reduce heat to low. Simmer 10 minutes. 3.Stir in shrimp and green bell pepper. Cover; simmer 8 to 10 more minutes or until most of liquid is absorbed and shrimp turn pink. Recipe by: RICE-A-RONIŪ Posted to brand-name-recipes by Barbra |