SPICY PEPPER SHRIMP

1 (3.5 OZ) Bag and Boil Long Grain Rice 1 Tablespoon Olive Oil 1 Cup Yellow Pepper, chopped 1 Tablespoon Jalepeno Pepper, chopped & seeded 1/4 Teaspoon Black Pepper

1/4 Teaspoon Red Pepper, crushed 1 1/2 Pounds Medium Shrimp, peeled and de-veined 1 Tablespoon Lime Juice 1 (14.5 OZ) Can Tomatoes, drained

Cook rice according to directions. Heat oil in a pan on medium heat. Add the next 2 ingredients. Sauté 4 minutes. Add next 3 ingredients, cook 2 minutes or until shrimp is cooked. Add remaining ingredients and cook 2 minutes. Serve over rice.

SERVINGS 4; CALORIES 324; FAT 6.6 g; PROTEIN 37.4 g; CARBS 26.9 g; FIBER 1.8 g; CHOL 259 mg; IRON 5.7 mg; SODIUM 409 mg; CALC 120 mg SERVING SIZE= 1 1/2 Cups Shrimp Mixture, 1/2 Cup Rice

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Updated 01/28/02