Spanish Rice And Shrimp

• 1 large onion, chopped
• 1 sweet green pepper, chopped
• 1 clove garlic, chopped
• 1 Tbsp. olive oil
• 1 c. long grain rice
• 1 Tbsp. chili powder
• 1/2 tsp. ground cumin
• 3/4 tsp. salt (less if using regular broth)
• 1/4 tsp. pepper
• 1 (14 oz.) can reduced-sodium chicken broth
• 1 large tomato, quartered
• 1 Tbsp. vinegar
• few drops liquid red pepper seasoning
• 1 lb. shrimp, shelled and cleaned

1. Saute onion, pepper and garlic in oil in nonstick pan for 3 minutes; add rice, chili powder, cumin, salt and pepper and cook for 1 minute.
2. Add enough water to chicken broth to make 2 1/2 cups and add to rice.
3. Puree tomato; stir into skillet and simmer, covered, for 15 minutes.
4. Stir in vinegar, red pepper seasoning and shrimp.
5. Cover and cook for 5 minutes.
6. Serves 4.

onion, sweet green pepper, clove garlic, olive oil, long grain rice, chili powder, ground cumin, salt, pepper, chicken broth, tomato, vinegar, red pepper, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294269 (may not work)