Ingredients:
• 4 tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup long-grain rice
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 lb. shrimp, peeled and deveined
Directions:
• In a large skillet heat oil over medium-low heat; cook rice, onion and garlic, stirring occasionally, about 5 minutes, or until rice is light golden brown.
• Add the broth and the tomatoes.
• Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until rice is done and most of the liquid is absorbed.
• Stir in shrimp and remaining broth; cook about 3 to 5 minutes more or until shrimp are pink.
