For an interesting twist, and a lower-carbohydrate health profile, make this with brown basmati rice.
1 tbsp. olive oil
3 garlic cloves, finely chopped
1 medium onion, finely chopped
1 small green bell paper, finely chopped
1 small red bell pepper, finely chopped
1 lb. medium shrimp, peeled and deveined
3 cups reduced-fat chicken broth
1 cup canned diced tomatoes
1 1/2 cups brown rice
1 tsp. chile powder
2/3 cup frozen green peas
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1. In 3-quart covered casserole or nonstick Dutch oven, heat oil over medium heat. Add garlic, onion, and bell peppers, and cook until onion is translucent. Add shrimp and cook until shrimp turn pink, 2 to 3 minutes. Using tongs or fork, remove shrimp from pan and set aside on rimmed platter.
2. Add broth, tomatoes, rice, and chile powder to pan. Bring to a boil, reduce to a simmer, cover, and cook until rice is fully cooked, 15 to 20 minutes.
3. Stir in shrimp and peas and cook 3 more minutes. Season with salt and black pepper to taste. Serve hot.