1. Melt the butter in a 2-quart saucepan over medium heat. Peel and coarsely chop the onion, adding it to the pan as you chop. Seed and coarsely chop the bell pepper, adding it to the pan as you chop. Cook for 1 minute to soften the vegetables slightly, stirring occasionally.
2. Measure out 1 cup of the broth and set aside for use in the shrimp recipe or for another use. Add the remaining 2-1/2 cups broth and Cajun seasoning to the onions and peppers. Raise the heat to high, cover the pan, and bring the broth to a boil.
3. When the broth boils, uncover the pan and stir in the rice, then re-cover and remove the pan from the heat. Set aside until ready to use.
Calories From Fat 37 Protein 10 Total Fat 4 Carbohydrates 104
Calories 499 Dietary Fiber 3 Calcium 63 Iron 5 Sodium 398 Vitamin A 566 Vitamin C 64 Cholesterol 7
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