Texiana Shrimp and Rice
| Yield: | 6 Servings |
| Categories: | Seafood, Tex-mex |
| -JUDI M. PHELPS | ||
| 1 1/2 | lb | Large shrimp |
| 3 | tb | Oil; preferably canola or corn |
| 2 | md | Onions; chopped |
| 2 | Garlic cloves; minced | |
| 1 | lg | Green bell pepper; chopped |
| 1/4 | c | Roasted green chile; preferably Poblano or New Mexican, fresh or frozen |
| 1 | ts | Cumin seeds; toasted and ground |
| 1 | ts | Dried oregano; preferably Mexican |
| 1 | ts | White pepper |
| 1 | ts | ;salt |
| 1 | Bay leaf | |
| 1 1/2 | c | Rice; uncooked |
| 3 | c | Shrimp or seafood stock |
| 2 | tb | Fresh lemon juice |
| 6 | Green onions; sliced | |
| 1/2 | c | Cilantro; chopped |
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