1 medium yellow onion, coarsely chopped
1 large orange (or yellow) bell pepper, coarsely chopped
1 small jalapeño pepper, finely chopped
1/2 cup roasted red peppers, coarsely chopped
3 tablespoons fresh cilantro, coarsely chopped
2 pouches boil-in-bag white rice
2 tablespoons canola oil
1/3 cup chipotle salsa
1 cup low-sodium chicken broth
12 oz large peeled/deveined shrimp, tails removed
1/3 cup sliced, stuffed green olives
- Chop onion, all peppers, and cilantro.
- Prepare rice following stovetop instructions on package.
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, bell peppers, and jalapeños; cook and stir 5–6 minutes or until tender and beginning to brown.
- Reduce heat on pan to medium-low. Add roasted peppers and cooking sauce to onion mixture; cook and stir 2 minutes.
- Stir in broth and shrimp; simmer 3–4 minutes and until shrimp turn pink and opaque and liquid has reduced by about one-third.
- Remove pan from heat; stir in olives and cilantro. Season with salt and pepper, if desired. Serve.
1 tablespoon fresh mint, coarsely chopped
1 (20-oz) jar citrus segments, drained, reserving 1/2 cup juice
1 tablespoon light agave syrup
1 (5.3-oz) cup vanilla (or plain) low-fat Greek yogurt, divided
- Chop mint. Combine in medium bowl: juice and agave, then stir in citrus segments and mint. Chill 10 minutes to blend flavors.
- Transfer salad (with juice) to four serving bowls; top with yogurt and serve.