Ingredients
3 ½ cup Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked regular long-grain white rice
1 Tbsp olive oil
1 lb fresh or frozen large shrimp, peeled and deveined
4 clove garlic, minced
2 Tbsp lemon juice
2 medium green onion, thinly sliced
¾ cup uncooked regular long-grain white rice
1 Tbsp olive oil
1 lb fresh or frozen large shrimp, peeled and deveined
4 clove garlic, minced
2 Tbsp lemon juice
2 medium green onion, thinly sliced
Directions
1. Heat the broth in a 2-quart saucepan over medium-high heat to a boil . Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the shrimp and garlic. Cook and stir for 5 minutes or until the shrimp are cooked through.
3. Divide the shrimp among 4 serving bowls. Stir the lemon juice into the saucepan. Pour the rice mixture over the shrimp. Top with the onions.
