Ingredients
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1 1/2 cups uncooked brown rice
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1 cube Knorr chicken bouillon
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2 bay leaves, divided use
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1/8 teaspoon cayenne, divided use
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1/4 teaspoon cayenne, divided use
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1/8 teaspoon paprika, divided use
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1/2 teaspoon paprika, divided use
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1/8 teaspoon thyme, divided use
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1/2 teaspoon thyme, divided use
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1 teaspoon oil
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1 onion, diced
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2 celery ribs, diced
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1/2 lb lean ground beef
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salt and fresh pepper, to taste
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1 lb medium shrimp, peeled and deveined
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2 scallions, chopped
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1 garlic clove, minced
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1 green bell pepper, diced
Instructions
- Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
- When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes.
- Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes.
- Add shrimp, cover and cook 5 more minutes.
- When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.