Zippy Rice 'n Shrimp
2 15-ounce cans diced tomatoes with jalapenos (or green chillies), with juice
1 14-ounce can chicken broth
1 cup chopped vidalia onion
1 cup chopped green bell pepper
1 6- to 6-1/4-ounce package long grain and wild rice mix
1/4 cup water
1 teaspoon minced garlic (2 cloves)
1 teaspoon Mrs. Dash extra spicy (red top) seasoning
1 pound cooked, peeled, and deveined medium shrimp
Hot pepper sauce (at table)
Directions
In your 4-quart slow cooker combine first 3 ingredients; add rice mix with seasoning packet, the water, garlic, seasoning.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat
setting for 3 to 3-1/2 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting.
Stir shrimp into rice mixture. Cover and cook for 15 minutes more.
If desired, pass hot pepper sauce.
Makes 6 servings.2 15-ounce cans diced tomatoes with jalapenos (or green chillies), with juice
1 14-ounce can chicken broth
1 cup chopped vidalia onion
1 cup chopped green bell pepper
1 6- to 6-1/4-ounce package long grain and wild rice mix
1/4 cup water
1 teaspoon minced garlic (2 cloves)
1 teaspoon Mrs. Dash extra spicy (red top) seasoning
1 pound cooked, peeled, and deveined medium shrimp
Hot pepper sauce (at table)
Directions
In your 4-quart slow cooker combine first 3 ingredients; add rice mix with seasoning packet, the water, garlic, seasoning.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat
setting for 3 to 3-1/2 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting.
Stir shrimp into rice mixture. Cover and cook for 15 minutes more.
If desired, pass hot pepper sauce.
