SHRIMP, PEPPER AND RICE SOUP

Shrimp, Pepper and Rice Soup image

Ladle out big bowlfuls of this hearty soup for any meal - made with shrimp, rice and bell pepper and is ready in less than an hour!

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

1/2 cup uncooked brown rice
1 tablespoon butter (do not use margarine)
1 cup water
1/4 teaspoon seafood seasoning (from 6-oz container), if desired
2 tablespoons apple juice
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1 1/2 cups reduced-sodium chicken broth
1/2 teaspoon dried thyme leaves
3/4 lb cooked deveined peeled large (21 to 26 count) shrimp, thawed if frozen, tail shells removed
1 medium red bell pepper, cut into strips

Steps:

In 10-inch skillet, cook rice in butter over medium-high heat, stirring frequently, until rice is golden. Stir in water and seafood seasoning. Heat to boiling; reduce heat. Cover; simmer 30 to 35 minutes or until rice is almost tender and mixture is creamy.
Meanwhile, in 2-quart saucepan, cook apple juice, onion and garlic over medium-high heat 5 minutes, stirring frequently. Stir in remaining ingredients. Cook about 10 minutes, stirring occasionally, until hot.
Stir cooked rice into seafood mixture. Cook about 5 minutes, stirring occasionally, until rice is tender.

Nutrition Facts : Calories 430, Carbohydrate 44 g, Cholesterol 345 mg, Fat 1, Fiber 7 g, Protein 43 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 5 g, TransFat 0 g