Considering my office is a test kitchen, I often have the luxury of preparing lunch for my husband, Todd, our Creative Director.  I try to incorporate recipe development along with just having a great meal.  If I am going to be completely forthcoming in this blog, I must admit my number one go to item is our Yellow Rice Mix.  It is so versatile as either a main course or side dish.  I am happy to share with you one of my easiest, but oh, so good lunches!

First let’s start with marinating large Louisiana shrimp in a little olive oil and Tony Chachere’s Spice-n-Herb Seasoning.  Let sit until ready to grill.

Louisiana Shrimp Marinated with Spice-n-Herb

Next, our ingredients for our side dish:

Ingredients to Jazz Up Yellow Rice

2 tablespoons butter or margarine
1 cup chopped onion
1/2 cup chopped bell pepper
1/3 cup diced tomatoes
1 (7 oz.) box Tony Chachere’s Yellow Rice Mix
2 1/4 cups water
1/3 cup chopped green onions
1 wedge of lemon

In a large skillet, heat butter/margarine.  Add onions and bell pepper and cook until they start to turn brown.

Onions and Bell Peppers cooking up

Next, add the tomatoes and rice packet contents.  Toss well to coat rice for about 2-3 minutes. Add water and bring to a simmer. Reduce heat and cover. Cook for 15 minutes.

Tomatoes and Rice Packet added to the skillet

Add green onions and squeeze your lemon.  Gently toss and recover.  Cook for an additional 10 minutes.

Adding green onions and a squeeze of lemon

While your rice is finishing its final 10 minutes, heat a skillet or grill pan with a little olive oil.  Add shrimp to hot pan and cook for about 3 minutes on one side.  Turn shrimp and cook until shrimp are pink.

Look at those beautiful Louisiana Shrimp

Plate your rice and shrimp and enjoy!

So Simple and So Good!

So there you have it an easy and fresh meal.  Remember, make every recipe your own…if you like something I do not have in my recipe add it!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s