2 garlics, crushed
1 tbsp. Blue Bonnet® margarine
1 14oz. can stewed tomatoes, undrained and coarsely chopped
1½ cups cubed cooked ham
1 13oz. can College Inn® chicken broth
1 cup uncooked rice
½ tsp. thyme
12oz. shrimp shelled and deveined
In skillet, over medium high heat, cook garlic in margarine 1 to 2 minutes.
Add remaining ingredients expect shrimp; heat to a boil; reduce heat.
Cover; simmer 25 minutes. Add shrimp; cook, covered 5 to 10 minutes or
until liquid is absorbed.
Makes 6 servings
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