Now that Our Boys are older and their tastes have grown a bit, I did a little bit of tweaking to the original recipe.
This is one of those recipes that you'll want to have in your back pocket for a night when you want to get dinner on the table in about 30 minutes. Using frozen, cooked shrimp could also speed things along if you have it on hand.
In the past, I usually used the smaller shrimp... but, this time I opted for large shrimp and everyone agreed that they preferred that I make it this way going forward.
When I made it in the past, I kept the flavor a bit more mild so that Our Boys would eat it. Over the last couple of years, they both have developed a taste for slightly, spicy foods. This recipe is easily adaptable to whatever level of spice you prefer... add a bit more chili powder or a bit less and it will still be delicious!
This version got a huge thumb's up from everyone at my dinner table!
- 3 tablespoons butter
- 1 cup onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 clove garlic, crushed
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups rice, cooked
- 1 1/2 pounds large shrimp, cooked & peeled
- 2 cups vegetable juice (I use low-sodium V-8 juice)
- 1 cup black olives, pitted
- 3-4 drops hot pepper sauce
- In a large skillet, heat butter. Once melted, add the onion, red and green bell peppers and garlic. Sauté until slightly softened; add chili powder and cumin and stir to combine. Cook about 3-4 more minutes.
- Add rice and vegetable juice, heat through; add shrimp and olives. Once the shrimp and olives are heated through, add the hot pepper sauce.
- Cover and cook for 3-4 minutes; don't walk away because the rice on the bottom of the pan can burn quickly. If it seems too dry, add a little more vegetable juice.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.