Ingredients
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2 tablespoons cooking oil
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1/2 lb ground pork
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1 onion, chopped
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2 celery ribs, diced
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1/4 teaspoon cayenne
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1/2 teaspoon paprika
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1/2 teaspoon dried oregano
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1 bay leaf
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1 3/4 teaspoons salt
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1/4 teaspoon fresh ground black pepper
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1 1/2 cups long grain rice
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3 cups canned low sodium chicken broth (can use homemade stock)
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1 lb medium shrimp, shelled and halved
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2 scallions, including green tops chopped
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1 garlic clove, minced
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1 green bell pepper, diced
Instructions
- 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.