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1/2 cup chopped onion
2 garlic cloves, minced
1/4 cup margarine or butter
1/2 cup all-purpose flour
4 cups chicken broth
1-1/2 cups cubed peeled potatoes
1/2 cup chopped carrots
1 can (17 oz.) whole kernel corn, undrained
1 can (12 oz.) evaporated skim milk
1 lb. medium-size uncooked shrimp, shelled, deveined*
2 Tbsp. chopped fresh parsley
1 pkg. (6 oz.) Riceland Seasoned Long Grain & Wild Rice
* 1 lb. medium-size cooked shrimp can be substituted
Prepare rice according to package directions. In Dutch oven or large saucepan, saute onion and garlic in margarine until tender-crisp. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth. Add potatoes and carrots. Bring to a boil; reduce heat. Cover; simmer 15-30 minutes or until slightly thickened. Add corn. Cover; simmer additional 15-20 minutes or until vegetables are tender. Stir in milk, shrimp, parsley and cooked rice. Cook until thoroughly heated and shrimp turn pink. DO NOT BOIL. (From our "Riceland Collection" cookbook)
Serves 8
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