Asian Rice With Shrimp and Snow Peas

Another one from Cooking Light.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup  uncooked long-grain rice
• 1  cup water
• 1  cup  reduced-sodium fat-free chicken broth
• 3  tablespoons low sodium soy sauce
• 3  tablespoons rice vinegar
• 1  tablespoon  dark sesame oil
• 1  teaspoon  hot sauce
• 2  teaspoons  bottled chopped garlic
• 2  cups snow peas, trimmed (about 6 ounces)
• 1 1⁄2 lbs  peeled and deveined large shrimp
• 1⁄2 cup  diagonally cut green onion
• 4  teaspoons  slivered almonds, toasted

Directions

1. Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.
4. Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done.
5. Drain.
6. Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine.
7. Top with almonds. Serve immediately.