Chipotle Shrimp over Rice

By Bostoncook

Ingredients

• 1 can fat-free chicken broth (14.5 ounce)
• 3/4 c water
• 2 cups rice
• 1 teaspoon vegetable oil ( I used Pam)
• 1 small onion, in strips
• 1 bell pepper, chopped
• garlic
• 1 can diced tomatoes wtih garlic and onions (14.4 ounce)
• 1 can tomato sauce (8 ounce)
• 2 chipotle chile canned in adobo, minced
• 1 tablespoon honey
• 1 pound medium shrimp, peeled and deveined
• (fresh spinach)

Preparation

Step 1

1. Place broth and water in pan, cover, and bring to boil. Add rice and cook until done. Heat oil in nonstick skillet Add onion, peppers, and garlic; saute until wilted.

2. Add tomatoes, tomato sauce, chipoltes, and honey; mix well. Saute a bit, add shrimp; cook through. Serve over a bed of wilted spinach and rice.

Notes: A nice weeknight meal