1 (14 1/2-ounce) can chicken broth
1 (7-ounce) box KONRIKO® Wild Pecan® aromatic rice (about 1 cup)
4 tablespoons olive oil, divided
1/2 pound medium shrimp, peeled and deveined (about 1 cup)
2/3 cup chopped onion
2/3 cup chopped red and yellow bell pepper
3/4 teaspoon salt
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1/4 teaspoon dried thyme leaves
1 cup diced tomato
1/4 cup chopped green onion
1/4 cup chopped parsley
3 tablespoons lemon juice
Bring chicken broth to a boil in a large saucepan; stir in rice. Cover, reduce heat & cook 20 minutes or until broth is absorbed & rice is tender. When rice is done, spoon into large mixing bowl & set aside to cool.
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat & add shrimp; cook & stir 2 minutes or until shrimp turn pink. Add onion, bell pepper, salt, red pepper, black pepper & thyme; cook & stir 2 to 3 minutes or until shrimp are done & vegetables are tender.
Cool shrimp mixture slightly & add to rice along with tomato, green onion & parsley. In a small bowl combine the remaining 3 tablespoons olive oil with lemon juice; mix well & pour over salad. Toss gently until well mixed. Serve warm or chilled.
Makes 6 servings.
