Wild Rice With Shrimp And Cilantro

• 1 lb. frozen cooked, peeled, deveined medium shrimp
• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 3 garlic cloves, mashed
• 2 c. hot water
• 1 (9 oz.) pkg. brown and white Texmati rice, blend with wild rice
• juice of 2 limes
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 large head fresh romaine lettuce, shredded
• 2 medium tomatoes, quartered
• 1/2 c. chopped fresh cilantro

1. Rinse frozen shrimp in a colander with cold water; set aside to drain.
2. In a 12-inch skillet or large flameproof casserole, heat oil until hot.
3. Add onion and red and green peppers and cook, stirring occasionally, until limp, about 5 minutes.
4. Stir in garlic, hot water and rice; mix well.
5. Heat to boiling; stir. Reduce heat to medium-low, cover and cook 15 minutes.
6. Stir in lime juice, shrimp, salt and pepper.
7. Cover and cook 5 to 7 minutes longer.
8. Serve, mounding slightly, on lettuce-lined plates with tomatoes.
9. Sprinkle with cilantro.

frozen cooked, olive oil, onion, red bell pepper, green bell pepper, garlic, water, brown and white texmati rice, salt, pepper, fresh romaine lettuce, tomatoes, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227156 (may not work)