Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1 cup long grain white rice

  3. 1 Tbsp. olive oil

  4. 1 onion

  5. 3 cloves garlic, minced

  6. 1 lb. recipe-ready crushed tomatoes

  7. 1 tsp. dried oregano

  8. 1/2 tsp. marjoram

  9. 3-3/4 cups chicken stock

  10. 3/4 cup dry white wine

  11. 1 lb. medium shrimp, peeled and deveined

  12. 1 cup frozen corn, thawed

  13. 1/2 green bell peppers

  14. 1 jalapeño pepper, seeded and minced

  15. 1/4 cup cilantro or parsley, chopped

  16. 1 lime, cut into wedges

Instructions Jump to Ingredients ↑

  1. Boil water in a medium saucepan over high heat. Stir in rice, and salt and pepper to taste. Immediately reduce heat to low. Cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand 10 minutes. Heat oil in a heavy non-reactive saucepan over medium heat. Sauté onion and garlic 4-5 minutes or until they begin to turn golden. Stir in next 5 ingredients. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes. Add remaining ingredients, except cilantro and lime. Season with salt and pepper to taste. Increase heat to medium and simmer 4-5 minutes or until shrimp are pink and just cooked throughout. Divide stew among individual serving bowls. Place 3/4 cup of cooked rice in center of each bowl. Sprinkle with cilantro and serve with lime.


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