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Prep 35min
Total50min
Servings2
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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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Steps
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.
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The thyme adds an interesting herb flavor to this easy soup. If you'd rather use another dried herb, try marjoram or basil.
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