- 3 T. oil
- 2 T. flour
- 1/2 Cup chopped Onion
- 1 red bell pepper, chopped
- 1 clove minced garlic
- 1 (14 oz.) can stewed tomatoes
- 1 (8 oz.) can tomato sauce
- 1 T. parsley
- 1/8 tsp. cayenne pepper
- 1/4 tsp. salt
- 2 Cups raw rice
- 2 Cups water
- 1 to 1 1/2 pounds cooked, peeled, shrimp
Heat oil and flour over medium heat, stirring constantly until golden brown. Add onion, bell pepper, and garlic. Cook until vegetable start to become tender. Add stewed tomatoes, tomato sauce, parsley, cayenne, and salt. Cook until it starts to bubble. Stir in rice, shrimp, and water. Cook covered over medium-low heat until rice is tender, about 20 to 30 minutes.
You can add little more water if the mixture becomes to dry. Watch the rice closely during cooking because you don’t want it to get mushy, a bit undercooked rice is better than even a little overcooked.
