Wild Rice With Shrimp And Cilantro - cooking recipe

Ingredients

1 lb. frozen cooked, peeled, deveined medium shrimp
2 Tbsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
3 garlic cloves, mashed
2 c. hot water
1 (9 oz.) pkg. brown and white Texmati rice, blend with wild rice
juice of 2 limes
1/2 tsp. salt
1/4 tsp. pepper
1 large head fresh romaine lettuce, shredded
2 medium tomatoes, quartered
1/2 c. chopped fresh cilantro

Preparation

Rinse frozen shrimp in a colander with cold water; set aside to drain.
In a 12-inch skillet or large flameproof casserole, heat oil until hot.
Add onion and red and green peppers and cook, stirring occasionally, until limp, about 5 minutes.
Stir in garlic, hot water and rice; mix well.
Heat to boiling; stir. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in lime juice, shrimp, salt and pepper.
Cover and cook 5 to 7 minutes longer.
Serve, mounding slightly, on lettuce-lined plates with tomatoes.
Sprinkle with cilantro.