Mrs J suggested this dish. I had mentioned shrimp fried rice and this was her counter – sounded good to me! I browned 1 cup of long grain rice in olive oil and butter along with a couple cups of chopped Anaheim peppers, half a yellow onion, and a couple of cloves of minced garlic. Keep stirring it all as the rice turns color, then add a can of tomato bits with green chilies and 2 cups of chicken stock with a tablespoon of tomato paste stirred in. I added a sprinkle each of ground cumin and a Madras curry powder I had on hand. Cover over low heat and stir occasionally until the rice absorbs the liquids.It’ll take 20 minutes or so for the rice to cook. Add more stock if needed. I thawed some precooked shrimp for this one and added them after the rice was ready and mixed them in to warm with the hot rice mixture. I think I would cook raw shrimp in oil with garlic and remove them to another dish, using the same pan for the veggies and rice.