Hot and spicy rice

If you're like me and make rice for your side dish quite often, you're probably looking for some sort of variation. Well, here you go:

1 cup chicken broth/stock

1 cup water

1 cup white rice (I use Basmati--the flavor has a nuttiness to it that I like, and it cooks quickly)

1 packet McCormick's Chicken taco seasoning.

Combine all ingredients together. Bring to a boil and once you have ample bubbling, remove from heat. Reduce the heat to low and place pot back on burner once enough time has passed for it to cool. Let it cook until tender, about 15-20 mins. Stir to make sure spices are thoroughly and evenly mixed in. 

I happened to prepare it with shrimp, which I put in a quesadilla. But, I found that the shrimp ON the rice was really good.

To cook shrimp:

Melt 1 tbs butter in a saute pan. 

Add 1.5 tsp minced garlic to butter and cook for about 1 min on medium heat.

Add up to 1 pound medium sized shrimp.

Sprinkle kosher salt all over.

If you like, add coriander and cumin and stir in.

Toss shrimp in butter, salt and garlic (and coriander and cumin--optional).

Add a good squeeze of lemon juice (enough to hear it sizzle)

Then add 1/4 cup white wine.

Let it simmer for about 5 mins, or until shrimp is thoroughly cooked, and you have a good smell coming from it all. 

Remove shrimp and serve on top of the rice from above. Mmmm.