Summer Vegetables with Shrimp and Rice

One-dish dinner ready in 15 minutes! Enjoy this tasty shrimp, rice and vegetable recipe – a delightful meal.

  • prep time 15 min
  • total time 15 min
  • ingredients 10
  • servings 4

Ingredients

1
tablespoon olive oil
1/4
cup sliced green onions
1
medium zucchini, sliced
1
medium carrot, chopped
1/4
teaspoon salt
1/4
teaspoon dried thyme leaves
1/8
teaspoon pepper
1
(14 1/2-oz.) can ready-to-serve vegetable broth
1 1/2
cups uncooked instant brown rice
1/2
lb. frozen cooked small salad shrimp, thawed
  • 1 In large saucepan, combine all ingredients except rice and shrimp; mix well. Bring to a boil. Add rice; return to a boil. Reduce heat to low; cover and cook 5 to 8 minutes or until all liquid is absorbed.
  • 2 Stir in shrimp; cook until thoroughly heated.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/3 Cups
    Calories
    240
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    110mg
    110%;
    Sodium
    740mg
    740%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    110%;
    Vitamin C
    10%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 1/2 Very Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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