Hi all!

I’m back from a month long vacation. Other than one breakfast for friends, I haven’t cooked until today.

Back to reality – Today I put this dish together for Taste Tester Tom and my lunch.

It’s simple and quick but looks and tastes like a restaurant quality dish.


  • 1 pouch ten minute rice
  • 1 jalapeño cleaned and diced (make sure to remove all seeds and membrane)
  • 1/4 cup chopped white onion
  • 1/2 cup frozen broccoli florets
  • 1/4 cup real butter
  • 1/2, teaspoon Tomato, basil, garlic seasoning mix
  • Fresh grated sea salt to taste
  • 1/4 cup chicken broth

Prepare rice according to package directions. Set aside.

In a deep sauté pan melt butter and add vegetables and sauté until tender. Stir in prepared rice and seasonings. Add broth and simmer to heat through.


  • 20 frozen cooked shrimp washed and thawed
  • Olive oil
  • Coarse black pepper
  • Smokey paprika
  • Lemon juice

Place shrimp in a large mixing bowl and add oil and seasonings. Stir to coat.

Pre-heat airfryer to 390 degrees. Place shrimp in basket and process for 8-10 minutes.

Place shrimp on top of rice and serve with lemon juice.


  • If you don’t have an airfryer you can do the shrimp on a cookie sheet in the oven.

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