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2 Tablespoons Oil
1/2 lb small Shrimp or Bay Scallops
2 Garlic Cloves, crushed
1 1/3 cups Minute Rice
1 Tablespoon Cornstarch
1 1/4 cups Chicken Broth
1 (14 1/2 ounce) can diced Tomatoes
1/2 cup Pepperoni, thinly sliced
1/2 cup frozen Green Peas
1/4 teaspoon Tabasco Sauce
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Saute shrimp (or scallops) and garlic in oil until mostly cooked, about 2 minutes. Stir in cornstarch and cook 1 minute, stirring frequently. Add broth, tomatoes, peas, pepperoni and tobasco. Stir together. Add minute rice, stir and cover. Remove from heat and let stand 5 minutes. Fluff with fork and serve.
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