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Spicy Shrimp and Rice

If you like spicy and you like shrimp, you'll LOVE this. This is the best recipe I have tasted. When I ate this dish my memories flew back to the beaches of Mexico.

INGREDIENTS

• 1 can Las Palmas Red Chile Sace, divided
• 1 cup uncooked regular long- grain rice
• 1 cup water
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 3/4 cup green bell peppers strips
• 1 lb shelled, deveined uncooked shrimp
• 2 tbps lime juice
• 2 tbps hopped fresh cilantro

DIRECTIONS

1. In medium saucepan, combine rice, water and 1 1/4 cups of red chile sauce; mix well. Bring to a boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occassionally.

2. Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic; cook 2 minutes. Add bell pepper; cook and stir 3-4 minutes.

3. Add shrimp and lime juice; cook about 4 minutes or until shrimp turns pink.(DO NOT OVERCOOK). Stir in remaining red chile sauce; cook until thoroughly heated. Spoon cooked rice mixture onto serving platter; top with shrimp mixture. Sprinkle with cilantro.

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