Ingredients
3 cups uncooked instant brown rice3 tablespoons canola oil2 medium onions, halved and sliced1 medium sweet red pepper, coarsely chopped1 medium green pepper, coarsely chopped1/2 cup chopped celery2 tablespoons all-purpose flour1 teaspoon dried oregano3/4 teaspoon pepper1/2 teaspoon salt1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 pound uncooked shrimp (31-40 per pound), peeled and deveinedLouisiana-style hot sauce, optional
Preparation
Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender.
Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally.
Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.
