Shrimp, Pepper and Rice Soup

Ladle out big bowlfuls of this hearty soup for any meal - made with shrimp, rice and bell pepper and is ready in less than an hour!

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Prep Time 35 min
Total Time 50 min
Servings 2

Ingredients

1/2: cup uncooked brown rice

1: tablespoon butter (do not use margarine)

1: cup water

1/4: teaspoon seafood seasoning (from 6-oz container), if desired

2: tablespoons apple juice

1: small onion, chopped (1/4 cup)

1: clove garlic, finely chopped

1 1/2: cups reduced-sodium chicken broth

1/2: teaspoon dried thyme leaves

3/4: lb cooked deveined peeled large (21 to 26 count) shrimp, thawed if frozen, tail shells removed

1: medium red bell pepper, cut into strips

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Directions

1 In 10-inch skillet, cook rice in butter over medium-high heat, stirring frequently, until rice is golden. Stir in water and seafood seasoning. Heat to boiling; reduce heat. Cover; simmer 30 to 35 minutes or until rice is almost tender and mixture is creamy.
2 Meanwhile, in 2-quart saucepan, cook apple juice, onion and garlic over medium-high heat 5 minutes, stirring frequently. Stir in remaining ingredients. Cook about 10 minutes, stirring occasionally, until hot.
3 Stir cooked rice into seafood mixture. Cook about 5 minutes, stirring occasionally, until rice is tender.