- 1 cup [250 mL] raw white long grain rice
- 2 tablespoons [30 g] margarine
- 1 medium tomato, chopped
- 1 medium onion, chopped
- 1 cup [250 mL] sweet green pepper strips
- 1 cup [250 mL] sweet red pepper strips
- 1 bay leaf
- 2 cloves garlic, minced separately
- Oregano, to taste
- Thyme, to taste
- Salt, to taste
- 1/4 teaspoon [1 mL] pepper
- 1/3 cup [80 mL] dry white wine
- 2 1/4 cups [560 mL] low-sodium chicken broth
- 3/4 pound [340 g] fresh medium-size shrimp
- 1/4 cup [60 g] grated Parmesan cheese
- Freshly chopped parsley, to garnish [optional]
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- Into a soaked 12-cups [3-L] clay pot, combine rice, margarine, chopped tomato and onion, sweet green and red pepper strips, bay leaf, 1 of minced garlic cloves, oregano, thyme, salt, pepper and dry white wine.
- Stir in chicken broth, until well blended.
- Cover then transfer clay pot into a cold oven.
- Set the oven temperature to 450°F [230°C] and cook for approximately 40 minutes, until rice is 'al dente'.
- Meanwhile, leaving tails on, shell shrimp up to the first joint; deveine then add shrimp to 'al dente' rice mixture.
- Cover and cook into oven for 8 to 10 minutes more, just until shrimp are pink and firm, no longer translucent inside.
- Remove and discard bay leaf; mix in grated Parmesan cheese.
- Garnish with freshly chopped parsley, and serve.
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