1 tablespoon olive oil
1/4 cup diced onion
1/4 cup diced sweet bell pepper
1/4 cup arborio rice
1 tablespoon tex mex seasoning blend
2 cups (or more) hot chicken stock
2 tablespoons grated cheddar cheese or parmesan
8 raw shrimp, peeled and deveined
Fry onion and red pepper in oil over medium high heat for 3 minutes or until golden. Add rice and stir to coat. Stir in seasoning blend, salt and pepper.
Add hot stock a ladle at a time until the liquid is absorbed. Keep adding hot stock and stirring until rice is tender and creamy.
Stir in the cheese and shrimp and cook just for a few minutes until shrimp turns pink.
Recipe of The Week: One Pot Meals