Kat's
Rancho
Shrimp
2 tablespoons canola oil
2 cups Instant Long Grain Rice
1 large onion, peeled, cut into 1-inch slices and separated
1 (12 ounce) package frozen, peeled, and deveined shrimp
1 (14.5 ounce) can Diced Tomatoes with Green Chiles
1/4 cup chopped cilantro
1. Heat a large skillet over medium heat for 2 minutes. Add oil, rice and onions
in skillet and stir-fry for 3 minutes or until the rice is golden.
2. Add shrimp, diced tomatoes and 1/2 cup water and bring mixture to a boil over
high heat. Reduce heat to low, cover skillet and cook rice dish for 10 minutes.
Season to taste with salt and pepper.
Yet my deepest bond has not been to any country.
The homeland of the mind has no boundaries.
Books stand open like houses.
Nobody is foreign.
- Ionna-Veronika Warwick