Ingredients
2
packages (8.8 oz each) microwavable long-grain white rice
1
tablespoon canola or vegetable oil
1
medium onion, cut into 1/2-inch chunks
2
medium green bell peppers, cut into 1-inch pieces (about 2 cups)
1 1/2
lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1
can (20 oz) pineapple chunks in juice, drained
1 1/2
cups sweet-and-sour sauce
Preparation
Cook rice in microwave as directed on package. Place in bowl; cover to keep warm.
In 12-inch skillet, heat oil over high heat. Add onion; cook 1 minute, stirring frequently. Add bell peppers; cook 3 minutes, stirring frequently.
Stir in shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat; stir in sweet-and-sour sauce. Cook 1 to 2 minute, stirring constantly, until shrimp are pink. Serve shrimp mixture over rice.
