Ingredients: 4 cups fat-free, less-sodium chicken broth 2 cups water 1 cup instant long-grain rice 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 Sliced green onions (optional) Chopped fresh cilantro (optional) Sliced jalapeño pepper (optional) Directions: 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. 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 onions, cilantro, and jalapeño, if desired. Serves 4.
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