Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 90 mg | 9% |
| Carbohydrate | 50 g | 17% |
| Cholesterol | 121 mg | 40% |
| Total Fat | 3 g | 5% |
| Iron | 3 mg | 16% |
| Calories | 294 kcal | 15% |
| Sodium | 702 mg | 28% |
| Protein | 20 g | 39% |
| Saturated Fat | 1% | |
| Sugars | 11 g | 1% |
| Vitamin C | 11 mg | 18% |
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.
Shrimp with Peach 'Salsa'
