Shrimp & Creamy Spinach-Feta Rice
Cooking Instructions:
- 3 cups cooked Lundberg® Long Grain White Rice or Lundberg® 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