4 servings (serving size: 1 1/2 cups shrimp mixture and 1/2 cup rice)
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
How to Make It
Cook rice according to package directions.
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.