My Shrimp and Rice Skillet for One

• 14 cup brown rice, uncooked
• 1 g chicken bouillon cube
• 1 small tomatoes, seeded and diced
• 1 mushroom
• 2 tablespoons onions, minced
• 2 tablespoons Worcestershire sauce
• 3 ounces baby shrimp, precooked
• 2 teaspoons sage
• 1 pinch salt
• 1 teaspoon hot sauce

1. Cook rice according to directions, adding the bouillon cube to the water.
2. (40-50 minutes).
3. Meanwhile, chop mushroom and add to onion in a small container.
4. Pour Worcestershire sauce on top of them and let stand for a few minutes, or for as long as you need to cook the rice.
5. Heat small skillet, spray with non-stick spray and add the onion/mushroom mixture.
6. Stir in tomatoes and the remaining spices.
7. Cook until most of the liquid has evaporated, then add the shrimp.
8. Drain rice and stir into the skillet mixture.
9. Continue to stir fry until the liquid has evaporated.

brown rice, chicken bouillon cube, tomatoes, mushroom, onions, worcestershire sauce, baby shrimp, sage, salt, hot sauce

Taken from www.food.com/recipe/my-shrimp-and-rice-skillet-for-one-180834 (may not work)