Quick and Jazzy Jambalaya 1 pk (6.8-ounce) Rice-A-Ronispanish rice
1 c Chopped cooked ham or uncooked chicken breast; (about 2 halves)
1 c Chopped onion
1 cn (14-1/2-ounce) tomatoes; undrained, chopped
2 Cloves garlic; minced
1/8 ts Hot pepper sauce
8 oz Shrimp; shelled, deveined
1 md Green bell pepper; chopped
In large skillet, sautee‚ rice-vermicelli mix as package directs.
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.
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.
Quick and Jazzy Jambalaya printer friendly version located here.
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