Ingredients
1 1/2
cups water
1 1/2
cups uncooked instant brown rice
1
tablespoon reduced-sodium soy sauce
1
tablespoon water
2
teaspoons cornstarch
3/4
teaspoon ground ginger
1
tablespoon canola oil
2
medium green onions, finely chopped (2 tablespoons)
1
clove garlic, finely chopped
1
medium red bell pepper, cut into thin strips (1 1/2 cups)
1
medium green bell pepper, cut into thin strips (1 1/2 cups)
12
oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed
1
cup halved cherry tomatoes
Preparation
In 1-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes; fluff with fork and let cool slightly.
Meanwhile, in small bowl, mix sauce ingredients until smooth; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and garlic; cook 1 minute, stirring frequently. Add bell peppers; cook about 5 minutes, stirring frequently, until softened. Add shrimp and tomatoes; cook 3 to 5 minutes, stirring frequently, until shrimp are pink and peppers are crisp-tender.
Stir sauce into shrimp mixture. Heat to boiling; cook and stir until sauce is thickened. Serve over rice.
