• 2 tablespoons extra-virgin olive oil (EVOO)
  • 1/2 of a 14-ounce package firm tofu, finely chopped
  • 1 pound shelled shrimp, tails removed and deveined
  • 1 green pepper, chopped
  • 1 medium yellow onion, chopped
  • 1 1/2 cups minute rice
  • 1/4 cup thyme leaves, stripped from stem and finely chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 15-ounce can stewed tomatoes
  • 1 1/2 cups chicken broth
  • Salt and freshly ground black pepper


Serves: 8 servings


Preheat EVOO in a large pot or Dutch oven over medium-high heat.

Cook tofu until browned. Add shrimp and cook for about 4 minutes or until they turn pink. Add pepper and onion, and cook until softened, about another 4-5 minutes. Stir in rice and toast for about a minute. Add thyme, chili powder, cayenne pepper, stewed tomatoes and chicken broth. Bring to a bubble, turn it down to a simmer, put a lid on it and let it cook for about 15 minutes.