| 1 (31/2-ounce) bag | Boil-in-bag long grain rice |
| 2 tbsp | Olive oil, divided |
| 2 pounds | Peeled and deveined large shrimp |
| 1 tablespoon | Cajun seasoning, salt-free |
| 1 tbsp | Bottled minced garlic |
| 1 cup | Frozen bell pepper stir-fry, thawed (such as Bird's Eye) or fresh vegetables |
| 1/4 cup | Chopped green onios |
| 1/4 teaspoon | Dried thyme |
| 1/2 | Canned Italian-styl chopped tomatoes, undrained |
| 1/2 teaspoon | Salt |
| 1/8 teaspoon | Black pepper |
1. Cook rice according to package directions, omitting salt and fat.
2. While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning, toss to coat. Add shrimp to pan, saute 4 minutes or until done. Remove from pan, keep warm.
3. Heat 1 tablespoon oil in pan over medium-high heat. Add garlic, saute 30 seconds. Add the pepper stir-fry, green onions, and thyme, saute 3 minutes or until tender. Stir in cooked rice, shrimp tomatores, salt, and pepper and cook 1 minute or until thoroughly heated.
I prefer fresh vegetable, it gives it a crunch.