Yield: 16 servings
26 oz.Spanish rice mix
58 oz.canned tomatoes
16 cups thinly wedged yellow onion
4 each green bell peppers, sliced
1 /2 cup olive oil,divided
24 oz.cooked,shelled shrimp
32 cloves garlic, minced
8 cups frozen peas
1 /2 cup lemon juice
64 each in-shell mussels, steamed (optional)
64 each in-shell clams, steamed (optional)
4 each tomatoes, cut into wedges
- Prepared rice mix according to package directions and add canned tomatoes. Saute onion and bell pepper in 1⁄4 cup olive oil until tender. Add shrimp and garlic; saute 3 minutes longer over medium heat; add to rice mixture.
- If using optional shellfish, steam 5 minutes or until shells open.
- Add peas and lemon juice to the rice mixture; cook just until peas are hot. Serve topped with tomato wedges and shellfish.
Recipe and photo from the National Onion Association.