Spicy Shrimp and Rice Soup

• INGREDIENTS:
• 4 cups fat-free, less-sodium chicken broth
• 2 cups water
• 1 cup instant long-grain rice (such as Minute brand)
• 1 tablespoon canola oil
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon crushed red pepper
• 1 1/2 pounds large shrimp, peeled and deveined
• 4 lime wedges
• Bean sprouts (optional)
• Sliced green onions (optional)
• Chopped fresh cilantro (optional)
• Sliced jalapeño pepper (optional)

  Preparation

  1. Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
  2. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.