- 2 tbsp canola oil
- 2 celery stalks, chopped
- 1 red bell pepper, cored, seeded and chopped
- 2 cups fat-free, low-sodium chicken broth
- 1 cup long-grain white rice
- 1 cup frozen peas
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1 1/4 lb large shrimp, peeled
- Heat 1 tbsp oil in a saucepan over medium-high heat. Add celery and pepper and cook 2 or 3 minutes. Add broth, bring to a boil and stir in rice. Cover, lower heat and simmer 20 minutes. Turn off the heat. Stir in peas; cover. Let stand 5 minutes or until peas are heated through. Meanwhile, combine salt, garlic powder, cayenne, and thyme in a bowl, then toss with shrimp. Heat remaining 1 tbsp oil over medium-high heat in a large skillet, add shrimp and cook 4 minutes, turning once. Divide rice among 4 plates. Top with shrimp.