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Prep Time: 15 Minutes
Cook Time: 1 Hr. 30 Minutes
Ingredients:
- 2 Cups Water
- 1 ¼ Cups Uncooked White Rice
- 2 Onions, Diced
- 2 Cups Mushrooms, Sliced
- 5 Carrots, Sliced
- 1 Green Bell Pepper, Diced
- 1 ½ Cups Celery, Diced
- 1 Zucchini, Sliced
- 1 (15 ounce) Can Seasoned Tomato Sauce
- 1 (16 ounce) Can Whole Peeled Tomatoes, Crushed
- 2 Tablespoons Butter
- 1 ( 4 ounce) Jar Pimento Peppers, Chopped
- 1 ½ LB. Cooked Medium Shrimp, Peeled and Deveined
- 2 Teaspoons Chili Powder
Directions:
- In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
- Preheat oven to 350 degrees. Saute the mushrooms, carrots, onions, green pepper, celery and zucchini in butter until tender. Add all the tomatoes, tomato sauce, pimentos and shrimp. Stir in rice and chili powder. Pour mixture into a casserole dish or baking pan.
- Bake at 350 degrees for 1 hour.
Equipment Use:
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