Ingredients
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1 lime, cut in wedges
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1 -2 teaspoon olive oil
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1 medium onion, chopped
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2 -4 garlic cloves, pressed
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1 (14 ounce) can diced tomatoes with green chilies
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1 medium jalapeno pepper, seeded and chopped
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1 lb medium shrimp, peeled and deveined
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1 tablespoon cornstarch
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1/4 cup cilantro, coarsely chopped
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2 cups hot cooked brown rice
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1 small green bell pepper, cut into thin strips
Instructions
- Heat the oil in a large non-stick skillet over medium heat.
- Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.
- Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.
- In a small dish, combine the cornstarch with 1 tablespoon water and stir to blend; whisk into the skillet and stir until the sauce thickens, about 1 minute then stir in the cilantro.
- Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.
- Garnish each dish with lime wedges and serve.