In a medium saucepan prepare undrained tomatoes and rice mix according to rice package directions, about 20 minutes. Meanwhile, rinse shrimp, pat dry with paper towels.
In 12-inch skillet cook onion and bell pepper in hot oil over medium heat until tender, stirring frequently. Stir in shrimp and garlic. Cook and stir 3 to 4 minutes or until shrimp turn opaque.
Stir hot rice, peas, and lemon juice into shrimp mixture.
Source: A friend Jessica
By Raymonde G. from North Bay, Ontario
Hey Raymonde G.
This is the best I've had. I added some butter with the EVOO and a bit more shrimp because I'm a glutton for shrimp. But this was very good. It's definitely a KEEPER!
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