As I said, last night I was going to make Spanish Rice with Shrimp. And like all the other meals in this plan, it was very good. From the time I started cooking, until the time we sat down to dinner, it was about 30 minutes. If I didn't have all those pre-made ingredients it would have taken significantly longer to make.
To make this dish, I needed some of the rice pilaf, some tomato sauce and some of the peppers and onions (this of course was all in my freezer). The only additional ingredients I needed were shrimp, garlic, smoked paprika (which if you haven't tried, you should, it has great flavor!) a lemon and some parsley for garnish.
Then to round out the meal, I sliced some Italian bread that I had on hand, drizzled both sides with olive oil and put it under the broiler. I flipped it once and let both sides get nice and toasted. Delicious!
This is the recipe for the rice pilaf as found in Everyday With Rachael Ray:
- 3 tbsp olive oil
- 3 onions cut into 1/2 inch pieces
- salt and pepper
- 3 1/4 cups long-grain rice
- 2 1/4 cups chicken broth
- 4 bay leaves
- 16 oz frozen peas
Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp salt and 1 tsp pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickley scatter the peas on top, cover and let stand for 5 minutes. Uncover and let coll completely, tossing once or twice. Discard the bay leaves.
Once the rice is cooled, package in 1-cup portions and put in small freezer bags, squeezing out the air and flattening. You should have about 15 cups of rice.