NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

0.5 cup cooked brown rice

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

1 tsp olive oil

0.25 cup tomato puree

0.25 cup low-sodium chicken broth

1 clove garlic

0.5 tsp smoked paprika

0.25 tsp dried thyme

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

  Add the diced onion, green bell pepper, and celery to the skillet and sauté for 5 minutes until the vegetables are tender.

• 3

  Stir in the minced garlic, smoked paprika, dried thyme, cayenne pepper, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 4

  Pour in the tomato puree and chicken broth, stirring well to combine and bringing the liquid to a gentle simmer.

• 5

  Add the shrimp to the skillet and cook for 3 to 4 minutes, turning once, until they are pink and opaque.

• 6

  Gently fold in the cooked brown rice and stir until heated through and well-coated in the sauce.