Quick and jazzy jambalaya
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (6.8-ounce) Rice-A-Roni®spanish rice |
| 1 | cup | Chopped cooked ham or uncooked chicken breast; (about 2 halves) |
| 1 | cup | Chopped onion |
| 1 | can | (14-1/2-ounce) tomatoes; undrained, chopped |
| 2 | Cloves garlic; minced | |
| ⅛ | teaspoon | Hot pepper sauce |
| 8 | ounces | Shrimp; shelled, deveined |
| 1 | medium | Green bell pepper; chopped |
Directions
1.In large skillet, sautee‚ rice-vermicelli mix as package directs.
2.Stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and Special Seasonings; bring to a boil over high heat. Cover; reduce heat to low. Simmer 10 minutes.
3.Stir in shrimp and green bell pepper. Cover; simmer 8 to 10 more minutes or until most of liquid is absorbed and shrimp turn pink.
Recipe by: RICE-A-RONI®
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 21, 1998