Description
This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.
Ingredients
- 2 cups water
- 1 cup uncooked white rice
- 2 tablespoons butter
- 5 carrots, diced
- 2 onions, chopped
- 1 green bell pepper, chopped
- 1 ½ cups chopped celery
- 1 pound fresh mushrooms, sliced
- 1 zucchini, sliced
- 1 (16 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 pound cooked shrimp
- 1 (4 ounce) jar diced pimento peppers, drained
- 3 teaspoons chili powder
Instructions
- In a saucepan
- bring water to a boil. Add rice and stir. Reduce heat
- cover
- and simmer for 20 minutes; set aside. Meanwhile
- preheat oven to 300 degrees F (150 degrees C).
- In a large saucepan or pot
- melt butter over medium heat
- and saute carrots
- onions
- bell pepper
- celery
- mushrooms
- and zucchini
- until just tender. Stir in tomatoes and tomato sauce. Let cook
- stirring constantly
- for 5 minutes.
- Mix shrimp
- pimientos
- and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
- Pour mixture into a 9×13 inch dish. Bake in preheated oven until the rice mixture thickens
- about 40 minutes.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 8