1 Tablespoon olive oil 1 garlic clove, peeled and cut in half 1 cup long grain white rice 2 cups gf chicken stock 1/4 cup gf salsa 1 Tablespoon olive oil 1/2 pound medium shrimp, shelled, deveined and cut half 1 garlic clove, minced Salt and pepper 1/4 cup chopped cilantro
In a medium saucepan heat 1 tablespoon oil over medium-high heat. When hot, add garlic halves. Stir until garlic is fragrant, then remove garlic. Add rice and stir until grains begin to turn opaque. Carefully add chicken stock. Add salsa and stir to blend. Bring to a boil, cover and reduce heat to lowest setting for 25 minutes.
When rice is done, heat a non-stick skillet over medium-high heat and add oil. Add garlic, shrimp and saute until shrimp are opague. Add rice to pan and toss until combined. Add cilantro and season to taste with salt and pepper. Serve immediately.