This is one of my go to meals when I am in a hurry and haven’t made it to the market.  I always have rice in the pantry.  My pantry and freezer are a live saver. On any given day I can open the pantry door and throw together at least 6 different meals.   For this meal I used a boxed garlic and butter rice mix but any flavor will work.  Another trick I have is to use frozen veggies.  This cuts down on prep and cooking times not to mention it helps insure that I have veggies on hand for dinner.

What You Need:

1 Box Rice

2 Cups Chicken Stock

2 Tablespoons Butter

1 Tablespoon Olive Oil

2 Crushed Garlic Cloves

1/2 Cup Chopped Onion

1 Cup Chopped Yellow and Red Bell Peppers



What To Do:

Cook the rice according to the package direction.  ( Use chicken stock instead of water).  In a separate pan, melt the butter and olive oil.  Add the garlic and shrimp and cook until the shrimp are pink.  Remove shrimp from pan and keep warm.  In the same pan add the onion and bell peppers.  Saute until the onions are translucent and the bell peppers are soft.  Stir the onions and bell peppers into the cooked rice.  Add the shrimp and top with cilantro. Enjoy