1 cup rice
2 cups broth or water
1 TBSP oil (coconut, olive, or vegetable) or butter
2 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
2 cloves garlic (optional)
1 bell pepper (green, red, orange, or yellow)
1 pound cooked shrimp
1 can diced tomatoes
Add the rice, half the spices (1 tablespoon SLIGHTLY SPICY CAJUN MIX), and the broth or water to a pot and heat to boiling. Cover and turn heat to low. Cook until all the liquid is absorbed by the rice.
While the rice is cooking, you can prepare the shrimp and vegetables. If the shrimp is frozen, put into a colander under cold running water until thawed enough to remove the tails. Set the shrimp aside. Peel the papery skin off the garlic and cut off the ends. Mince using a large knife. Wash and dice the onion and pepper. Add the oil into a second pot and heat to medium. Add all the vegetables and cook for 5 minutes until browned. Add the tomatoes and the remaining tablespoon of SLIGHTLY SPICY CAJUN MIX and stir well. Turn the heat to low while the rice finishes cooking.
When the rice is cooked (little to no liquid left), shut off the heat and add the rice to the pot with the shrimp and veggies. Stir well to mix.