Provided by Marian Burros
Categories dinner, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring rice and 2 cups of water to boil in a heavy-bottom pot. Cover and simmer, cooking a total of 17 minutes.
- Chop whole onion and saute in hot oil in a nonstick pot over medium-high heat.
- Wash, trim and chop whole celery. Mince garlic and add both to onion.
- Wash, trim seed and chop green pepper and add to onion.
- Chop hot pepper and add; cook these a total of 10 minutes.
- Add the tomatoes, stock, thyme, oregano and black pepper. Bring to a boil.
- Drain and rinse beans thoroughly.
- Shell shrimp and cut in halves or thirds, depending on size of shrimp.
- Dice the chicken and add, with shrimp and beans, to the stew. Continue cooking about 3 minutes, just until shrimp and chicken are cooked.
- Stir in cooked rice. Season with pepper and salt. Serve with corn muffins, if desired.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 10 grams, Fiber 17 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1014 milligrams, Sugar 20 grams, TransFat 0 grams
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