Shrimp with Peach 'Salsa'

By carvalhohm

Ingredients

• 2 cups instant brown rice, uncooked
• No-Stick Cooking Spray
• 1 cup chopped onion
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
• 1 can (15 oz each) sliced peaches in juice, drained, diced
• 1/2 teaspoon dried basil
• 3/4 pound medium peeled and deveined shrimp with tail, thawed if frozen
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon salt

Preparation

Step 1

Cook rice according to package directions. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add onion; cook 3 minutes or until crisp-tender, stirring occasionally. Add next 3 ingredients; cook 2 to 3 minutes or just until boiling.

Add remaining ingredients; cook 2 to 3 minutes more or just until shrimp turn pink, stirring frequently. Serve over rice.

4 servings (1 cup shrimp and 3/4 cup rice each)