Shrimp Vera Cruz

Ingredients

• 1-2 teaspoon olive oil
• 1 medium onion, chopped
• 2-4 garlic cloves, pressed

• 1 (14 ounce) can diced tomatoes with green chilies
• 1 medium jalapeno pepper, seeded and chopped
• 1 small green bell pepper, cut into thin strips
• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 1/4 cup cilantro, coarsely chopped
• 2 cups hot cooked brown rice
• 1 lime, cut in wedges

Directions

1. 1

   Heat the oil in a large non-stick skillet over medium heat.

2. 2

   Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.

3. 3

   Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.

4. 4

   In a small dish, combine the cornstarch with 1 tablespoon water and stir to blend; whisk into the skillet and stir until the sauce thickens, about 1 minute then stir in the cilantro.

5. 5

   Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.

6. 6

   Garnish each dish with lime wedges and serve.