1 small onion, chopped
2 tablespoons butter
2 cups uncooked long grain white rice
1 can (14 1/2 oz.) stewed tomatoes
1 teaspoon Worcestershire sauce
1 teaspoon salt
3 cups chicken broth
2 teaspoons Old Bay seasoning
1 pound medium raw shrimp
fresh parsley, for garnish
In Dutch oven or saucepan melt butter, add chopped onion and sauté onion is transparent and tender. Add uncooked rice and stir to coat rice with butter. Continue to cook and stir 1 minute on medium heat.
Add stewed tomatoes to rice (chop tomatoes, as needed). Add Worcestershire sauce, salt, broth and seasoning to pan. Bring to a boil, stir once, reduce heat to simmer, cover tightly and cook 20 minutes.
While rice is cooking, peel and devein shrimp. Quickly remove lid from rice pan, add shrimp, replace lid. Turn stove heat off and allow shrimp to steam for 10 minutes. Shrimp should be completely pink before serving. Toss shrimp with rice before serving. Garnish with sprigs of fresh parsley. Serve pilaf with a toss salad sprinkled with blue cheese and sliced tomatoes. Serves 6.