Serves: 4
Total Calories: 164

2 teaspoons margarine or butter
1 large onion, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1 , small green pepper, , chopped (1/2 cup)
2 cloves garlic, finely chopped
1 cup peeled and deveined raw small shrimp (1/2 pound), thawed if frozen
1/2 cup fat-free reduced-sodium chicken broth
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/8 teaspoon red pepper sauce
1 bay leaf
1 (14 1/2-ounce) can diced tomato, undrained
3 cups cooked quick-cooking brown or instant rice

Melt margarine in 3-quart saucepan over medium-high heat. Cook onion, celery, bell pepper and garlic in margarine, stirring frequently, until onion is tender. Stir in remaining ingredients except rice. Heat to boiling reduce heat. Cover and simmer 5 minutes. Stir in rice. Cover and let stand 10 minutes. Remove bay leaf.
1 Serving: Calories 240 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 70mg Sodium 340mg Carbohydrate 43g (Dietary Fiber 5g) Protein 13g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 164
Calories from Fat: 15

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