In 2 1/2-quart saucepan, cook rice in water as directed on package. Set aside to keep warm. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper. Cook 5 minutes, stirring occasionally. Stir in tomato, beans with sauce and shrimp. Bring to a boil. Reduce heat; simmer 5 minutes. Serve over rice. Squeeze lime juice over the shrimp.
Serving Suggestion: Garnish with cilantro and fresh avocado if desired.
This recipe is easy to modify. Try adding a little garlic, cumin, hot sauce, salsa or your favorite shrimp seasoning.
Tip: You can substitute diced cooked chicken for the shrimp if you prefer, or you can substitute 1-2 cans of salad shrimp (drained) for the 26-30ct size shrimp.
Serving Size: about 8oz each
Nutritional Information Per Serving:
Calories 220, Total Fat 3g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 35mg, Sodium 420mg, Carb 37g, Fiber 3g, Total Sugar 3g, Protein 10g, Vitamin D 45%, Calcium 6%, Iron 10%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.