Instructions

  1. Heat 1 tablespoon olive oil in 12-inch skillet on medium-high. Toss shrimp with 1/2 teaspoon paprika and salt. Cook 3 minutes or until opaque, stirring. Transfer to bowl.
  2. Heat remaining tablespoon olive oil in same skillet on medium-high. Add onion and red peppers. Cook 7 minutes or until softened.
  3. Add garlic; cook 1 minute.
  4. Add long-grain white rice; cook 2 minutes, stirring.
  5. Add can of whole peeled tomatoes, crushed.
  6. Stir in remaining 1/2 teaspoon paprika and chicken broth. Heat to boiling. Reduce heat; cover. Simmer 20 minutes or until rice is cooked.
  7. Stir cooked shrimp and frozen peas into cooked rice.

 

(Courtesy of Good Housekeeping)

Ingredients

 
2 tbsp. olive oil
1 lb. shrimp
1 tsp. paprika
1/4 tsp. salt
medium onion
large red peppers
clove garlic
2 c. long-grain white rice
can whole peeled tomatoes
3 c. lower-sodium chicken broth
1 c. frozen peas

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