- 2 cups instant brown rice, uncooked
- PAM® Original No-Stick Cooking Spray
- 1 cup chopped onion
- 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
- 1 can (15 oz each) sliced peaches in juice, drained, diced
- 1/2 teaspoon dried basil
- 3/4 pound medium peeled and deveined shrimp with tail, thawed if frozen
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon salt
|Serving Size||4 servings (1 cup shrimp and 3/4 cup rice each)|
- Cook rice according to package directions. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add onion; cook 3 minutes or until crisp-tender, stirring occasionally. Add next 3 ingredients; cook 2 to 3 minutes or just until boiling.
- Add remaining ingredients; cook 2 to 3 minutes more or just until shrimp turn pink, stirring frequently. Serve over rice.
|Amount per Serving|
|% Daily Value*|
|Total fat||3 g||5%|
|Saturated fat||0 g||2%|
|Dietary fiber||5 g||20%|
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Delicious! And so simple! Didn't put the peaches since my husband hates them, but it was still amazing.
I made this tonight for dinner. It was super quick and easy to make! The taste combination of the tomatoes with the peaches worked out well!! I was pretty impressed! I served mine over pasta with a salad on the side. It made for a pretty light but fulfilling dinner!! I will definitely make it again!!
I made this for company but served it with angel hair pasta. Everyone loved it and even asked for the recipe.
Quick and easy, I did this for valentines day 2013 for my husband and my kid. They absolutly loved it. Next time I'll put a little more hot sauce and take the tail off the shrimp prior to cooking it to make it easier to eat. I will try this again and next time I might even try it with mango or any other fruit. Highly recommend this dish.
Recipe was quick, easy and the taste was out of this world. I used light season salt in place of the salt and added a tablespoon of hot sauce instead of 1/2 teaspoon.
I gave it a try, and it came out delicious. Added some chopped up scallions for color, flavor and texture. They were "rolled in" when the main ingredients were finished. That kept them nice and firm. I also added more coarse pepper, and a bit more salt for added flavor. A touch more hot sauce to kick it up a bit. A great dish that I will be making often. A final, this would be great for chicken or sausage for a "cajun" touch.