1 c. uncooked rice
1 c. chicken broth
1 med. onion, chopped
1 c. water
1/2 c. dry white wine
1 tbsp. chopped parsley
1/4 tsp. oregano
1 lb. raw shrimp, cleaned and deveined

In skillet mix rice, chicken broth, onion, water, wine, parsley and oregano. Cover skillet; bring to a boil and cook slowly for 12-15 minutes. Add shrimp and continue cooking for an additional 5 minutes.

About chicken broth: when stewing chicken, always save the broth. Allow to cool and skim off fat. Pour into ice cube trays and freeze. Remove frozen cubes from trays and store in plastic bags. When recipe calls for chicken broth, allow 8 cubes per cup.