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3 Tbsp. vegetable oil
1 medium onion, sliced
1 medium green pepper, coarsely chopped
2 cans (8 oz. each) tomato sauce
1/2 bay leaf
7 oz. uncooked, cleaned shrimp, frozen or thawed
1/2 tsp. salt
1/8 tsp. black pepper
2-1/2 cups cooked Riceland Extra Long Grain Rice
Cayenne pepper to taste
Heat oil in 2-quart saucepan. Add onions and green pepper. Cook slowly, stirring occasionally, until tender. Add tomato sauce, bay leaf, shrimp, salt and black pepper; simmer 15 minutes. Add rice and heat through. Add cayenne pepper to taste. Garnish with thin slices of green pepper. Serve immediately. (From our "Quick 'n' Easy Riceland Rice Cookbook")
Serves 4
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