Shrimp and Rice Skillet
Minutes Prep time: 20
Minutes Total time: 40
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 40
Servings: 4
Difficulty: easy
2 tablespoons 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 Birds Eye® Sweet Garden Peas
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 73 mg | 7% |
Carbohydrate | 51 g | 17% |
Cholesterol | 86 mg | 28% |
Total Fat | 8 g | 12% |
Iron | 4 mg | 24% |
Calories | 356 kcal | 18% |
Sodium | 1186 mg | 49% |
Protein | 17 g | 35% |
Saturated Fat | 1 g | 3% |
Sugars | 6 g | 1% |
Vitamin C | 11 mg | 18% |
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.
Shrimp and Rice Skillet