1 pound shrimp, cleaned
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons oil
1 can (14 1/2 ounces) whole tomatoes in juice
1 can (8 ounces) tomato sauce
1 1/4 cups water
1 medium green pepper, cut into thin strips
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 chicken bullion cube
1 1/2 cups Original Minute Rice
8 clams, well scrubbed
Cook and stir shrimp with onion and garlic in hot oil in large
skillet until shrimp turns pink. Stir in tomatoes with juice,
tomato sauce, water, green pepper, seasonings and bullion cube.
Bring to full boil, breaking up tomatoes with spoon. Stir in
rice. Cover. Remove from heat. Let stand 5 minutes.
Meanwhile, place clams on rack in pan with water below rack.
Bring to boil. Cover and steam 5 to 10 minutes or until clams
open. Discard any unopened clams. Fluff rice mixture with fork
and serve topped with clams.
Makes 4 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.