1 pkg (12-oz) frozn shrimp, thawed
1/2 cup chicken broth
1 garlic clove, minced
1 tsp chili powder
1/2 tsp salt
1/2 tsp dried oregano
1 cup frozen peas
1/2 cup diced tomatoes
2 cups long-grain or yellow rice, cooked
In a 4 1/2-quart crockpot or slow cooker, combine the shrimp, broth, garlic, chili powder, salt, and oregano. Place lid on cooker and cook on low setting for 2 hours.
Add peas and tomatoes; replace cover and cook on low 5 to 10 minutes. Stir in the cooked rice. Replace cover and cook on low for 5 minutes or until the rice is heated through.
Yield: 4 servings