An easy, one-pot dish of warm comfort. Scrumptious.
1 medium onion, chopped
1 bell pepper, chopped
3 tbsp butter or margarine, cubed
3 cups vegetable broth
1 lb cooked shrimp, peeled
1 1/2 cups uncooked, long grain rice
2 tsp Creole seasoning
1/2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
2 14.5 oz cans of diced tomatoes, drained
1 1/2 cups frozen peas
1. In a large skillet, saute onion and bell pepper in butter until tender.
2. Add broth and rice, Creole seasoning, Worcestershire sauce, and cayenne pepper to the skillet and bring to a boil. Once you've reached a boil, reduce heat to low and cover. Cook 15-20 minutes or until rice is tender.
3. Stir in tomatoes, shrimp, and peas. Heat through.