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.