|Chopped white onion||1 Cup (16 tbs) (1 medium onion)|
|Chopped green bell pepper||1⁄3 Cup (5.33 tbs), deseeded|
|Chopped red bell pepper||1⁄3 Cup (5.33 tbs), deseeded|
|Minced garlic||1 Tablespoon|
|Fresh tomato||1 Large, peeled, chopped to make 1 cup|
|Dried thyme||1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon (adjust quantity as per taste)|
|99% fat free chicken stock||2 Cup (32 tbs)|
|Uncooked long grain white rice||1 Cup (16 tbs)|
|Medium shrimp||4 Ounce, uncooked, peeled deveined and halved|
Combine the onion, bell peppers, and garlic in a deep sided non stick frying pan.
Cook for about 5 minutes over medium heat, stirring frequently, until the onion begins to turn golden.
Stir in the tomato, thyme, and cayenne pepper.
Add the stock, raise the heat to medium, and bring to a boil.
Add the rice and shrimp.
Cover, reduce the heat to low, and simmer for 20 minutes.