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Makes 6 servings

• 3 cups water
• 2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup minced cilantro
• 1/3 cup butter or margarine, divided
• 3/4 pound shrimp, peeled, deveined, and chopped
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cup uncooked arborio or medium grain rice
• 2 medium tomatoes, chopped and seeded
• 1/3 cup grated Parmesan cheese
• 1/2 cup chopped green onions
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon salt

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

Meanwhile, combine cream and cilantro in small saucepan.
Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.

Melt 2 tablespoons butter in large saucepan over medium-high heat.
Add shrimp; cook until pink, about 2 to 3 minutes.
Do not overcook.
Remove from saucepan; keep warm.

Cook onion and garlic in remaining butter over medium heat until soft.

Add rice and stir 2 to 3 minutes.

Increase heat to medium-high; stir in 1 cup water-broth mixture.

Cook uncovered, stirring frequently, until liquid is absorbed.

Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.

Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt.

Stir until mixture is creamy, about 2 to 3 minutes.

Serve immediately.

Each serving provides 463 calories, 18 grams protein, 29 grams fat, 32 grams carbohydrate, 2 grams dietary fiber, 174 milligrams cholesterol and 849 milligrams sodium.

USA Rice Federation


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