February 16, 2017
Dinner, Main Dish, Shellfish,
Shrimp, Rice, Brown Rice, Vegetables, Peppers, Spanish, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Weeknight Meals, Stove Top, Gluten-Free, Low Calorie, Low Fat, No Eggs, Non-Dairy more
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"This is out of the March 2017 Cooking Light magazine."
Heat rice according to package directions.
Heat oil and turmeric in a medium skillet over medium; cook 2 minutes, stirring occasionally.
Add rice, bell pepper, and next 4 ingredients (through black pepper); cook 3 minutes.
Arrange shrimp over rice mixture; cover and cook 6 minutes or until shrimp are done and rice is slightly crisp.
Top with cilantro, if desired.
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