Chipotle Shrimp over Rice
1 can (14.5 ounces) fat-free chicken broth
3/4 cup water
2 1/2 cups “instant” (5-minute) rice
1 teaspoon vegetable oil
1 small onion (for 1/2 cup strips)
1 medium green bell pepper (for 3/4 cup chopped)
1 can (14.5 ounces) diced tomatoes seasoned with garlic and onions
1 small can (8 ounces) tomato sauce
1 to 2 canned chipotle peppers in adobo sauce (for 1 to 2 tablespoons chopped), see cook’s note
1 tablespoon honey
1 pound already-peeled medium-size raw shrimp
Place the chicken broth and water in a 2-quart saucepan, cover the pan and bring it to a boil over high heat. When the broth boils, uncover the pan and stir in the rice, then re-cover and remove the pan from the heat. Let the pan stand, covered, for 5 minutes or until ready to serve.
Meanwhile, heat the oil in a 12-inch extra-deep nonstick skillet over medium-high heat. Peel the onion and cut it in half. Cut each half into crescent-shaped slices about ¼ inch wide. Add the onion slices to the skillet as you cut them. Rinse and seed the bell pepper and cut it into bite-size pieces. Add the pieces to the skillet. Reduce the heat to medium and cook, stirring frequently, until the onions begin to soften, about 2 minutes.
Stir in the diced tomatoes with their juice and the tomato sauce. Finely chop the chipotle peppers and add them to the skillet. Add the honey and stir to mix well. Add the shrimp, raise the heat to medium-high, and stir and cook until the shrimp are pink and opaque throughout, about 3 minutes. Serve at once over hot rice.