Creole Rice Pan with Shrimp

For the Creole Rice Pan with Shrimp, first rinse the peppers and chili bell pepper, cut them in half and remove the seeds. Clean and rinse the celery. Peel the vegetable onion and garlic cloves. Cut the vegetables into evenly sized cubes.

Heat oil in a large frying pan, sauté long grain rice until translucent and add water. Let it boil and dissolve the vegetable soup powder in it. Add the vegetables and pepper and cook for 18 minutes with the lid on.

Add the shrimp to the rice pan until hot. Serve the Creole Rice Pan with Shrimps sprinkled with freshly chopped cilantro.

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