Cooking Instructions:
- 1/4 cup butter or olive oil
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 1/2 cups uncooked Lundberg® California White Jasmine Rice
- 2 1/4 cups beef broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon hot pepper sauce
- 1 pound raw shrimp, peeled and devined
- 1 4-1/2 ounce can sliced mushrooms, drained
- 3 tablespoons chopped fresh parsley
- 1/4 cup sliced green onion (optional)
Melt butter in 3-quart saucepan. Add onion, green pepper and rice. Cook
for 2 to 3 minutes. Add broth, salt and pepper and bring to a boil.
Cover, and simmer 15 minutes. Add shrimp, mushrooms and parsley. Cook
an additional 5 minutes or until shrimp is no longer pink. Garnish with
green onions, if desired. Makes 8 servings.