2 cups instant brown rice, uncooked
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (14 oz each) quartered artichoke hearts in water, drained
1 pound medium peeled and deveined shrimp with tail, thawed if frozen
1/2 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Lemon wedges, optional
Nutrition information
| % Daily Value | ||
|---|---|---|
| Total Fat | 3 g | 5% |
| Saturated Fat | ||
| Cholesterol | 161 mg | 54% |
| Sodium | 926 mg | 39% |
| Carbohydrate | 43 g | 14% |
| Dietary Fiber | 4 g | 17% |
| Protein | 25 g | 50% |
| Vitamin C | 14 mg | 24% |
| Calcium | 89 mg | 9% |
| Iron | 3 mg | 19% |
| Vitamin A | 547 iu | 11% |
| Calories | 291 kcal | 15% |
| Sugars | 3 g |
Cook rice according to package directions. Meanwhile, place undrained tomatoes and artichokes in 10-inch skillet. Cook over medium-high heat 4 to 5 minutes or just until boiling.
Add shrimp; cook 2 to 3 minutes more or just until shrimp turn pink, stirring frequently. Stir in remaining ingredients, except lemon. Serve over rice with a squeeze of lemon juice, if desired.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.
