Shrimp and Rice Skillet
20Prep Time Minutes
40Total Time Minutes
8Number of Ingredients
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 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
1 can (8 oz each) Hunt's® Tomato Sauce
1-1/4 cups water
2 teaspoons caldo con sabor de pollo (chicken bouillon)
1/2 cup frozen green peas
|% Daily Value|
|Total Fat||8 g||12%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||4 g||16%|
|Vitamin C||11 mg||18%|
|Vitamin A||690 iu||14%|
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.