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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Have shrimp peeled and deveined at the grocery store to save time. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
1 tablespoon olive oil |
1 cup chopped yellow bell pepper |
1 tablespoon chopped, seeded jalapeño pepper |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon crushed red pepper |
1 1/2 pounds peeled and deveined medium shrimp |
1 tablespoon lime juice |
1 (14.5-ounce) can no-salt-added diced tomatoes, drained |
Directions:
1. Cook rice according to package directions.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and jalapeño; sauté 4 minutes. Add salt, black pepper, red pepper, and shrimp; cook 2 minutes or until shrimp are done. Stir in juice and tomatoes; cook 2 minutes or until thoroughly heated. Serve over rice.
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