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Shrimp & Creamy Spinach-Feta Rice

Cooking Instructions:

  • 3 cups cooked Lundberg® Long Grain White Rice or White Arborio Rice
  • 2 tbsp. vegetable oil
  • 1/2 cup golden raisins
  • 1/2 cup julienne strips red bell pepper
  • 1 (6 oz.) package fresh baby spinach leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 pound cooked, peeled, deveined medium shrimp, thawed if frozen
  • 1 cup crumbled feta cheese with basil & tomato (or plain)
  • Toasted pine nuts or sliced almonds (optional)

Heat oil in large non-stick skillet over medium heat. Add raisins and bell pepper; saute 1 minute. Add spinach, salt and pepper; toss until spinach is just wilted. Add shrimp; saute 30 seconds. Add hot rice and feta cheese. Toss all ingredients until heated through and cheese is soft and creamy. Top with toasted nuts, if desired. Makes 6 servings.

Recipe adapted from USA Rice Federation, www.usarice.com/consumer

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