Ingredients
1
pound uncooked fresh or frozen (thawed) peeled deveined medium shrimp
1
small red bell pepper, cut into 1-inch pieces
1
small yellow bell pepper, cut into 1-inch pieces
6
green onions
1
clove garlic, finely chopped
1 1/2
cups uncooked instant rice
1 1/2
cups Progresso™ chicken broth (from 32-ounce carton), heated to boiling
1
tablespoon finely chopped gingerroot
1/2
teaspoon salt
1
cup frozen snap pea pods, thawed and drained
1/2
cup whole blanched almonds, toasted
Preparation
Heat oven to 350°. Mix all ingredients except pea pods and almonds in Le Creuset® 2-quart bell pepper-shape casserole. Cover tightly.
Bake 20 to 25 minutes, stirring once, until rice is tender and shrimp is pink. Stir in pea pods and almonds. Cover and let stand about 5 minutes or until hot.
