3/4 cup (1/2 of 14.5-oz can) undrained Hunt's® Fire Roasted Diced Tomatoes with Garlic
2 containers (4 oz each) diced peaches in juice, drained
1/4 teaspoon dried basil
6 ounces medium peeled and deveined shrimp with tail, thawed if frozen
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
Cook rice according to package directions. Meanwhile, spray medium 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.