This delightful dinner comes together quickly thanks to Old El Paso® Mexican Cooking Sauce Chipotle.
cup uncooked long-grain white rice
cups Progresso™ chicken broth (from 32-oz carton)
cloves garlic, crushed
cup fresh lime juice
cup chopped fresh cilantro leaves
medium avocado, pitted, peeled and sliced
lb uncooked medium shrimp, peeled, deveined, tail shells removed
pouch (8 oz) Old El Paso™ Mexican Cooking Sauce Chipotle
In 2-quart saucepan, heat rice, chicken broth and garlic over medium heat to simmering. Cover; cook about 20 minutes or until liquid is absorbed and rice is cooked. Remove from heat; remove and discard garlic. Stir in lime juice and cilantro. Cover and set aside.
Meanwhile, in 12-inch nonstick skillet, cook shrimp over medium heat about 5 minutes or until just starting to turn pink. Add cooking sauce. Reduce heat. Simmer uncovered about 5 minutes or until mixture thickens slightly and shrimp is pink.
Serve shrimp and sauce with rice. Top with avocado.
The cilantro-lime rice is a delicious, authentic-flavored side dish.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.