Skillet Rice with Shrimp

1 tablespoon olive oil,
1 onion, peeled and chopped
1 each green bell pepper, cored, seeded, and chopped
2 clove garlic, peeled and finely chopped
1 cup rice, uncooked
14 ounce canned tomatoes, recipe-ready
14 ounce low-sodium chicken broth, defatted
1 tablespoon Worcestershire sauce,
1 teaspoon dried thyme,
1/2 teaspoon salt,
1 pound shrimp, frozen, thawed, peeled and cooked
1 cup peas, frozen
1/4 cup fresh parsley,
1/4 teaspoon freshly ground black pepper, or to taste

In a large nonstick skillet, heat oil over medium heat. Add onions,
peppers and garlic; cook, stirring with a wooden spoon, until the onions
are soft, 3 to 5 minutes. Add rice to the skillet and cook, stirring
constantly, for 1 minute.
Stir in tomatoes and their juices, chicken broth, Worcestershire sauce,
thyme and salt. Once the mixture begins to bubble and simmer, reduce the
heat to low and cover the pan. Cook until the rice is tender and most of
the liquid has been absorbed, about 20 minutes.
Gently stir in shrimp, peas and parsley. Cover and cook until the shrimp
are warmed through, 3 to 5 minutes. Season with salt and pepper before
serving. Pass hot sauce alongside, if desired.

Preparation Time: 50 Min

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