Spicy Pepper Shrimp

1 3.5oz. bag boil-in-bag long-grain rice
1 tbsp. olive oil
1 cup chopped yellow bell pepper
1 tbsp. chopped, seeded jalapeño pepper
1/4 tsp. salt
1/4 tsp. crushed red pepper
1½lbs. peeled and deveined medium shrimp
1 tbsp. lime juice
1 14.5oz. can diced tomatoes, drained

Cook rice according to package directions.

While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
Add bell pepper and jalapeño; sauté 4 minutes. Add salt, black pepper, red
pepper, and shrimp; cook 2 minutes or until shrimp are done. Stir in juice
and tomatoes; cook 2 minutes or until thoroughly heated. Serve over rice.

4 servings