Prep: 2 minutes; Cook: 10 minutes. Start cooking the rice before you sauté the shrimp and pepper mixture. Use 1 extra-large bag boil-in-bag rice to get 3 cups of cooked rice.
Place peppers in a colander, and rinse under running water; drain well. Set aside.
Heat oil in large nonstick skillet coated with cooking spray over medium-high heat. Add garlic and pepper stir-fry; sauté 5 minutes or until peppers are tender.
Add shrimp and next 3 ingredients to pan; sauté 5 minutes or until shrimp are done and mixture is thoroughly heated. Serve shrimp mixture over rice.
Cooking Light Superfast Suppers
Find recipes with ingredients that you have on hand.