Shrimp Vera Cruz

• olive oil↗1 -2 teaspoon
• medium onion, chopped↗1
• garlic cloves, pressed↗2 -4
• (14 ounce) can diced tomatoes with green chilies1 can
• medium jalapeno pepper, seeded and chopped↗1
• small green bell pepper, cut into thin strips1
• lb medium shrimp, peeled and deveined↗1 lb
• tablespoon cornstarch↗1 tablespoon
• cup cilantro, coarsely chopped↗1⁄4 cup
• cups hot cooked brown rice2 cups
• lime, cut in wedges↗1

Step-by-step instructions

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.