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.
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.
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.
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AnonymousAugust 23, 2014
Great meal!! I cooked the rice separate. It is a keeper for my family.
AnonymousJuly 08, 2014
The rice was so under-cooked!! What a waste of time and money!
BeckyAnnJune 25, 2014
This was a great quick dinner. I used minute rice and it cooked up perfectly. I will definitely be making this again!
amburdenJune 19, 2013
delicious! this is definitely going in our meal rotation.
18carrotMay 21, 2013
Recipe looks really good & simple. Only thing is that it has 50 per cent of daily salt in one meal. Wish some of the recipes had less sodium.
MomkatMarch 07, 2013
I would have given this recipe a higher rating if my rice had been completely cooked. It has a very good flavor, but I would suggest NOT draining the tomatoes if you are only going to use the 1 1/4 water.