Shrimp, Pepper and Rice Soup

 

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

• 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.