---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Tex-mex
       Yield: 6 servings
            -JUDI M. PHELPS
   1 1/2 lb Large shrimp
       3 tb Oil; preferably canola or
       2 md Onions; chopped
       2    Garlic cloves; minced
       1 lg Green bell pepper; chopped
     1/4 c  Roasted green chile;
            -preferably Poblano or New
            -Mexican, fresh or frozen
       1 ts Cumin seeds; toasted and
       1 ts Dried oregano; preferably
       1 ts White pepper
       1 ts ;salt
       1    Bay leaf
   1 1/2 c  Rice; uncooked
       3 c  Shrimp or seafood stock
       2 tb Fresh lemon juice
       6    Green onions; sliced
     1/2 c  Cilantro; chopped
   Peel, and, if you wish, devein the shrimp.  Save the
   shells for stock.  Refrigerate the shrimp until you
   are ready to use them.
   Warm the oil in a heavy skillet or Dutch oven over
   medium heat.  Add the onions, garlic, green pepper,
   and green chile, and saute them, stirring
   occasionally, until the onions have softened, about 5
   minutes.  Add the dried seasonings and the rice,
   stirring to coat all the grains, and cook another
   couple of minutes.  Add the stock and the lemon juice,
   and bring the liquid to a boil.  Cover the skillet,
   reduce the heat to medium-low, and simmer 18 minutes.
   Check the mixture toward the end of the cooking time,
   and stir if the rice appears to be sticking.  Add the
   shrimp and the sliced green onions, stirring to
   incorporate them.  Cook 2 to 3 minutes more.
   Remove the skillet from the heat, and let the shrimp
   and rice sit, covered, for 10 minutes.  Then sprinkle
   the cilantro over the dish, and serve it immediately.
   Eat any leftovers the next day.  Source: Texas Home
   Cooking by Cheryl Alters Jamison and Bill Jamison.
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com, juphelps@delphi.com, or