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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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There is nothing like a delicious meal that you make in one pot! Low in fat and high in flavour, this counts for only 8 WW points. Enjoy! Ingredients:
1 lb shrimp, frozen, cooked (31/40 ct.) |
1 tablespoon olive oil |
1 onion, chopped (about 1 cup) |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper, freshly ground |
1/2 teaspoon paprika, smoked or sweet |
1/4 teaspoon hot pepper flakes (or more if you like the heat) |
1 cup basmati rice |
1 1/2 cups tomato juice |
1 1/2 cups low sodium chicken broth |
2 tablespoons lemon juice, freshly squeezed |
1 cup frozen corn, thawed |
1 cup green pepper, chopped |
1/2 lemon |
2 green onions, sliced |
Directions:
1. Thaw shrimp according to package instructions; reserve in refrigerator until ready to use.
2. Heat oil in a large skillet over medium heat. Add onions, garlic, salt, pepper, paprika and hot pepper flakes. Cook until golden, about 5 minutes. Stir in rice until grains are shiny and coated. Pour in tomato juice, broth and lemon juice; bring to a boil. Cover; reduce heat to medium and simmer 15 minutes.
3. Increase heat to medium and stir in corn and green pepper. Cover again and cook 5 minutes or until rice is tender. Stir in shrimp and cook,, covered, until heated through, about 2 minutes.
4. Let stand 5 minutesbefore serving. Squeeze lemon juice from lemon over rice and garnish with green onions.
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