INGREDIENTS
2 cups instant brown rice, uncooked
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano,undrained
1 can (14 oz each)quartered artichoke hearts in water, drained
1 lb. medium shrimp, peeled and deveined
1/2 cup sliced green onions
1/4 tsp. salt
1/8 tsp. ground black pepper
Lemon wedges, optional
DIRECTIONS
Cook rice according to package directions.
Meanwhile, place undrained tomatoes and artichokes in 10-inch skillet.
Cook over medium-high heat 4 to 5 minutes or just until boiling.
Add shrimp; cook 2 to 3 minutes more or just until shrimp turn pink, stirring frequently.
Stir in remaining ingredients, except lemon.
Serve over rice with a squeeze of lemon juice, if desired.
