- 1/4 cup butter
- 1 cup onions , Chopped
- 2 cloves garlic , crushed
- (28 ) can tomatoes
- 1 1/2 cups long grain rice
- 1 teaspoon basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 tablespoon soup mix
- 1/2 cup green peppers , Chopped
- 1/2 cup celery , Sliced
- 1/4 cup parsley , dried
- 1 lb shrimp , uncooked
- 3 chicken breasts , cooked, cubed
- 6 mushrooms , Sliced
Heat butter in tight, fully covered saucepan.
Add onion and garlic, cook over low heat for 5 minutes.
Add tomatoes and juice and bring to a boil.
Sprinkle rice on top of tomatoes.
Add salt, pepper cayenne and soup mix.
Cook for 15 minutes.
Then add green pepper, celery, parsley and basil.
If necessary, add a little water or tomatoe juice and cook for another 5 minutes.
Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms.
Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone.