Ingredients

• 1 1/2 tablespoons canola oil
• 1 1/2 cups green bell peppers, chopped
• 1 cup onion, chopped
• 1 tablespoon garlic, minced (bottled recommended by Cooking Light)
• 2 teaspoons Old Bay Seasoning
• 1 lb large shrimp, peeled and deveined
• 1/2 cup dry white wine
• 8 ounces bottled clam juice
• 1 1/2 cups instant rice
• 1 tablespoon fresh thyme, chopped
• 14 1/2 ounces diced tomatoes with jalapenos, undrained
• 1 tablespoon fresh thyme, chopped

Instructions

1. Heat oil in large nonstick skillet over medium-high heat.

2. Add bell pepper and onion to pan; saute 2 minutes.

3. Add garlic and Old Bay seasoning to pan; saute 1 minute.

4. Add shrimp, wine, and clam juice; bring to a boil.

5. Stir in rice, cover and removed from heat.

6. Let stand 5 minutes or until liquid is absorbed.

7. Place pan over medium-high heat.

8. Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally.

9. Sprinkle with remaining 1 tablespoon thyme.