Ingredients
2-1/3 cups water4 tablespoons butter, divided1 teaspoon lemon juice1/2 teaspoon Worcestershire sauce1/2 teaspoon ground mustard1/4 teaspoon pepper1 package (6 ounces) long grain and wild rice mix1 pound uncooked shrimp, peeled and deveined2 tablespoons chopped green pepper2 tablespoons chopped green onions
Preparation
In a large saucepan, combine the water, 1 tablespoon butter, lemon juice, Worcestershire sauce, mustard and pepper. Bring to a boil over medium heat. Add rice with seasoning packet; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in another large skillet, cook the shrimp, green pepper and onions over medium heat in remaining butter. Cook and stir for 7-9 minutes or until shrimp turn pink. Add rice; heat through.
