Shrimp and Rice Skillet

339

Prep Time 20 MIN

Cook Time 20 MIN

Serves 4

Ingredients:

  • 1 can (540 mL) Aylmer® Accents® Petite Cut Stewed Tomatoes with Spicy Red Pepper, drained
  • 1 cup (250 mL) Hunt's® Tomato Sauce
  • 2 tablespoons Pure Wesson® Canola Oil, divided
  • 1 pound shrimp, thawed if frozen, peeled, deveined
  • 1/4 teaspoon ground black pepper
  • 3/4 cup chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 cup long-grain white rice, uncooked
  • 1-1/4 cups water
  • 2 teaspoons caldo con sabor de pollo (chicken bouillon)
  • 1/2 cup frozen green peas

Latin-style shrimp and rice recipe flavored with fire-roasted tomatoes, onion and garlic for a one skillet dish

Directions:

  1. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add shrimp and pepper; cook 3 minutes or just until shrimp turn pink, stirring frequently. Remove from skillet; set aside and keep warm.
  2. Heat remaining 1 tablespoon oil in same skillet. Add onion and garlic; cook 1 to 2 minutes, stirring occasionally. Add rice; cook 3 minutes more or until rice is browned lightly, stirring frequently.
  3. Add drained tomatoes, sauce, water and bouillon to skillet; stir to combine. Bring to a boil; cover and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender. Return shrimp to skillet; add peas. Heat 3 minutes more or until shrimp and peas are hot.