1½ cups raw long grain rice (not instant)3 cups chicken stock
1 tablespoon butter
½ teaspoon salt
½ teaspoon dark pepper
2 cups favorite veggies chopped (see note)
2 cups sliced mushrooms
1½ pounds of cleaned shrimp
1 clove garlic minced
1 loving cup heavy cream
1 loving cup chicken broth
2 cups Monterrey Jack cheese shredded
Cook the rice, 1 tablespoon butter, veggies (but non the mushrooms), tabular array salt as well as pepper inwards the chicken stock (I used a basic frozen mix of corn, peas, beans, carrots). After it is cooked, fluff rice alongside fork, as well as permit it remainder (covered) for 10 minutes to brand certain all of the broth is completely absorbed. Cool completely (this tin survive done ahead of time).
In a wok, saute the minced garlic inwards a tablespoon of butter. Add sliced mushrooms as well as get until tender. Scoot the mushroom-garlic mixture over to the side of the pan as well as lightly saute the shrimp until it starts to plough pink. Add 1 loving cup of cream, 1 loving cup of chicken broth as well as cooked rice to the pan. Cook for a few minutes or until the sauce is hot. Stir inwards i loving cup of shredded cheese. Place this mixture inwards a greased ix x xiii pan as well as altitude alongside the remainder of the cheese. Bake at 375 for 25 minutes or until bubbly.
Delicious!!NOTE: The possibilities of this recipe are endless. It would survive practiced alongside whatever sort of veggies, seafood, chicken or ham.
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