- 1 pkg. (16 oz.) yellow rice mix
- 2 cups chicken or vegetable broth
- 1 bottle (8 oz.) clam juice
- 1 can (141⁄2 oz.) diced tomatoes with green chilies
- 2 tbsp. olive oil
- 11⁄2 lb. shrimp, shelled and deveined
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1/4 cup chopped cilantro
- 1/2 tsp. coarsely ground black pepper
- 11⁄2 cups frozen peas
Combine all ingredients, except peas in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.” Place the lid on the cooker. Set kitchen timer and cook for 26 minutes. Stir in frozen peas; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately.
Note: One can (141⁄2 oz. diced tomatoes and 1 can (4oz.) diced green chilies can be substituted for the canned tomatoes with green chilies.
Makes about 9 cups 4 to 5 servings
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