Ingredients
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1/4 cup butter
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1 cup onion, chopped
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2 garlic cloves, crushed
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1 (28 ounce) can tomatoes
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1 1/2 cups long grain rice
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1 teaspoon basil
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon cayenne
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1/2 cup green pepper, chopped
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1/2 cup celery, sliced
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1/4 cup dried parsley
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1 lb shrimp, uncooked
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3 chicken breasts, cooked, cubed
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6 mushrooms, sliced
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1 tablespoon soup mix
Instructions
- Heat butter in tight, fully covered saucepan.
- Add onion and garlic, cook over low heat for 5 minutes.
- Add tomatoes and juice and bring to a boil.
- Sprinkle rice on top of tomatoes.
- Add salt, pepper cayenne and soup mix.
- Cook for 15 minutes.
- Then add green pepper, celery, parsley and basil.
- If necessary, add a little water or tomato juice and cook for another 5 minutes.
- Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms.
- Cover tightly.
- Bake in preheated oven for 15 minutes 350°F till shrimp are cooked, but not overdone.