3 Tablespoons olive oil 1 small onion, chopped 1 red bell pepper, seeded and chopped 1 garlic clove, crushed 1-1/3 cups long-grain rice 3 cups gf chicken stock 1 bay leaf Salt and pepper to taste 14 ounce cooked shrimp 1/2 cup feta cheese, cubed
Heat the oil in a large skillet or a paella pan. When hot, add onion, red pepper and garlic and saute for 5 minutes or until vegetables are soft. Add rice and cook for about 2 minutes until the rice grains begin to turn opaque. Add the stock, bay leaf, salt and pepper and bring to a boil. Cover the skillet with a tight fitting lid and reduce heat to low. Simmer for 15 minutes, remove lid and gently toss in shrimp. Cover the skillet with a clean dish towel and replace the lid. Let stand for 10 minutes. Toss with a fork and toss in feta. Serve immediately.