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 | ||
|---|---|---|
| Calcium | 89 mg | 9% |
| Carbohydrate | 43 g | 14% |
| Cholesterol | 161 mg | 54% |
| Total Fat | 3 g | 5% |
| Iron | 3 mg | 19% |
| Calories | 291 kcal | 15% |
| Sodium | 926 mg | 39% |
| Protein | 25 g | 50% |
| Saturated Fat | 0 | |
| Sugars | 3 g | 0 |
| Dietary Fiber | 4 g | 17% |
| Vitamin C | 14 mg | 24% |
| Vitamin A | 547 iu | 11% |
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.
Shrimp with Artichokes and Tomatoes
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