Recipe

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• 3 tbsp olive oil
• 2 cups long grain white rice
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 garlic clove, minced
• 1/2 cup green bell pepper, chopped
• 1 lb medium shrimp, shelled and deveined
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp pepper
• 2 (10 oz) cans diced tomatoes and green chilies
• 1 (4 oz) can diced green chilies
• 2 1/2 cups chicken broth
• 1 cup frozen peas, thawed

• 1 In a skillet, heat oil over medium high heat. Add the rice and cook, stirring until light beige; 3-4 minutes.
• 2 Stir in onion, celery and green pepper. Cook until onion is just soft; 2-3 minutes.
• 3 Add shrimp, cumin, salt and pepper. Cook, stirring constantly, until shrimp are pink; 2-3 minutes.
• 4 Stir in tomatoes with their liquid, green chilies and broth. Heat to boiling over high heat.
• 5 Reduce heat to low, stir, cover and simmer for 10 minutes.
• 6 Sprinkle peas over top. Cover and cook for 10 minutes, or until rice is tender. Dish should have some liquid remaining for a slightly soupy consistency.
• 7 Stir in peas before serving.