This one-skillet supper is ready to serve in just 40 minutes--perfect for hurried weeknights.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1996
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add onions, bell pepper and garlic; cook, stirring with a wooden spoon, until the onions are soft, 3 to 5 minutes. Add rice to the skillet and cook, stirring constantly, for 1 minute.

    Advertisement
  • Stir in tomatoes and their juices, broth, Worcestershire sauce, thyme and salt. Once the mixture begins to bubble and simmer, reduce the heat to low and cover the pan. Cook until the rice is tender and most of the liquid has been absorbed, about 20 minutes.

  • Gently stir in shrimp, peas and parsley. Cover and cook until the shrimp are heated through, 3 to 5 minutes. Season with salt and pepper before serving. Pass your favorite hot sauce alongside.

Nutrition Facts

380.5 calories; protein 23.7g 47% DV; carbohydrates 58.2g 19% DV; exchange other carbs 4; dietary fiber 4.8g 19% DV; sugars 7g; fat 5.5g 8% DV; saturated fat 1g 5% DV; cholesterol 142.9mg 48% DV; vitamin a iu 1737.8IU 35% DV; vitamin c 50.9mg 85% DV; folate 210.2mcg 53% DV; calcium 132.6mg 13% DV; iron 4.6mg 26% DV; magnesium 72.8mg 26% DV; potassium 650.8mg 18% DV; sodium 1358.2mg 54% DV; thiamin 1mg 97% DV.