Ingredients
1
teaspoon oil
1
cup chopped onions
1
cup chopped celery
1
medium green bell pepper, chopped
2
garlic cloves, minced
1/2
lb. boneless pork loin, cut into thin strips
2 1/2
cups Progresso™ chicken broth
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried basil leaves
1/2
to 1 teaspoon Frank’s™ RedHot™ Original cayenne pepper sauce
1
(14.5-oz.) can Muir Glen™ Organic Diced Tomatoes, undrained
1
cup uncooked instant rice
1
(12-oz.) pkg. frozen shelled deveined cooked shrimp, thawed
Preparation
Heat oil in Dutch oven over medium-high heat until hot. Add onions, celery, bell pepper and garlic; cook and stir 5 minutes.
Add pork; cook 2 to 3 minutes or until no longer pink.
Add broth, thyme, basil, hot pepper sauce and tomatoes; mix well. Bring to a boil. Stir in rice and shrimp. Remove from heat; cover and let stand 5 minutes or until shrimp are hot. If desired, serve with additional hot pepper sauce.
