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Cheesy Shrimp and Rice


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  • 1 Tbsp. oil
  • 1 lb. frozen large shrimp, thawed, peeled and deveined
  • 2 cups low-sodium chicken broth
  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
  • 1-1/2 cups instant white rice, uncooked
  • 2 cups frozen broccoli florets, thawed



Step 1

HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.

ADD broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover. Reduce heat to low; cook 5 min.

STIR in broccoli and shrimp; cook an additional 5 min. or until liquid is absorbed and broccoli is heated through.


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