To start off I pulled out the old rice cooker.
I have been going through my kitchen and getting rid of all those nifty gadgets that seemed like such a good idea when we were registering for wedding gifts, but have not actually been used in the past six years. This was the rice cooker's audition for the role of kitchen gadget number 5 in our kitchen. It was sprayed down with Pam, then filled with 1-1/4 cups of long grain brown rice, 2-1/2 cups water, and two chicken bullion cubes.
I flipped the switch then checked back several hours later to find it warming the best rice that has been cooked in this house in six years.
How could this gem be in the back of our cabinet collecting dust? The injustice!
About 20 minutes before I wanted to serve dinner, I round up the major players: shrimp, olive oil, garlic, limes, and cilantro.
Over medium high heat the oil, garlic, and red peppers were sauteed.
Next the shrimp went in with a dash of paprika and salt. They were sauteed for 2 minutes or so before being joined by the cilantro. The end result was this.
These beautiful babies were then paired with the rice in a bowl to give this lovely combination.
The entire meal was rounded off with a small side salad and a glass of Spanish white wine. A delicious, fast, healthy weekday meal. The whole family enjoyed it and it will be one of our keepers.