Speedy Summer Suppers

Categories: casseroles- one dish meals

Ingredients

• Choice one of each color:
• White:
• 1 cup chopped Vidalia onion or
• 2 cups corn kernels (fresh or frozen)
• Green:
• 2 cups edamame (frozen)
• 2 cups lima beans (fresh or frozen)
• 2 cups sliced okra (fresh or frozen)
• Red:
• 2 cups chopped tomatoes
• 2 cups red bell pepper
• Meat:
• 1 cup chopped cooked bacon
• 1 cup chopped ham
• 12 oz. peeled shrimp
• 2 cups cooked, shredded chicken
• Additional ingredients;
• 2 Tbsp. olive oil
• 2 cups reduced-sodium chicken broth
• 1/4 tsp. red pepper
• 1/2 tsp. salt
• 2 Tbsp. butter
• 2 (9oz.) pkg. basmati rice, cooked according to package directions
• Fresh basil to garnish

Directions

1. Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add vegetables and cook, stirring, 2 minutes. Stir in 2 cups reduced-sodium chicken broth, 1/4 tsp. crushed red pepper and 1/2 tsp. salt. Bring to a boil, then reduce heat and simmer until all vegetables are tender, 10 to 15 minutes. Add meat and cook until thoroughly heated. (Cook shrimp until they just turn pink) Add 2 Tbsp. butter

2. and stir until melted.

3. Serve over the cooked ice and garnish with fresh basil.

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