15 ml vegetable oil 1 tbsp
2 medium onions, chopped
3 garlic cloves, minced
2 green peppers, diced
1 can tomatoes, undrained
250 ml chicken broth 1 cup
750 ml water 3 cup
5 ml thyme 1 tsp
5 ml oregano 1 tsp
1 ml cayenne pepper 1/8 tsp
2 ml salt 1/2 tsp
500 ml uncooked converted rice 2 cup
500 ml shrimp, deveined 1 lb
750 ml turkey, cooked & cubed 3 cup
125 ml parsley, chopped 1/2 cup
Heat oil in a large saucepan over medium heat; add onion, garlic and saute for 3 minutes. Add green peppers, tomatoes, chicken broth, water, thyme, oregano, cayenne pepper and salt; crush tomatoes with a spoon. Stir in rice; cover, reduce heat to low and simmer for 20 to 25 minutes or until rice is tender and most of the liquid is absorbed. Meanwhile, bring saucepan of water to a boil over high heat; add shrimp and reduce heat to medium-high. Cook fresh shrimp for 3 minutes or frozen shrimp for 5 minutes; drain. Add shrimp, turkey and parsley to rice mixture and continue cooking for 5 minutes.
Serves 6