A real mix of seafood, vegetables, and healthier brown rice, too— vegetables and protein source can be alternated, too.

INGREDIENTS | SERVES 4–6

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 pound shrimp, deveined
• Nonstick cooking spray
• 1 medium onion, chopped
• 1 (4-ounce) jar sliced pimientos, drained
• 1 large tomato, chopped
• 2 tablespoons minced garlic
• Salt and pepper to taste
• 1 cup white rice, uncooked
• 1 cup brown rice, uncooked
• 3 cups chicken broth
• 1 cup water
• 3 to 4 tablespoons dried parsley
• 1 cup frozen peas
• 1 cup fresh or frozen carrots, chopped
• 1/2 pound fresh green beans, cleaned and cut in 1-inch pieces
• 1 (19-ounce) can cannellini or great northern beans, drained and rinsed

1. In large skillet, heat oil over low heat. Add garlic to skillet.

2. Add shrimp and cook until cooked through, about 8 to 10 minutes.

3. Remove shrimp from heat and place in separate dish.

4. Spray nonstick cooking spray into same skillet, and sauté onion until tender.

5. Add pimientos, tomato, and garlic. Cook 2 minutes, stirring occasionally.

6. Add salt, pepper, and both types of uncooked rice. Add broth, water, and parsley. Increase to medium heat and bring to a boil.

7. Stir often, until most of the liquid has been absorbed, about 10 minutes.

8. Stir in vegetables and beans. Reduce heat to low and continue to simmer, covered, for about 10 to 15 minutes.

9. Add shrimp for the final few minutes, until shrimp is hot.

10. Remove from heat and allow to stand for about 10 minutes before serving.