Ingredients:
2 tablespoons cooking oil
1/2 lb ground pork
1 onions, chopped
2 celery ribs, diced
1 green bell peppers, diced
1 garlic cloves, minced
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 bay leaves
1 3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups long grain rice
3 cups canned low sodium chicken broth ( can use homemade stock)
1 lb medium shrimp, shelled and halved
2 scallions, including green tops chopped
Directions:
Heat 1 Tbsp of oil at medium. Add pork and cook until no longer pink (2 minutes).
Reduce heat to medium low and add remaining oil. Add onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until veggies start to soften (about 5 minutes).
Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute.
Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes.
Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes.
Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes).
Remove bay leaf and stir in scallions.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.