Sunday, July 11, 2010
Cheesy Shrimp and Rice
1 Tbsp. Oil
1 lb. frozen large shrimp, thawed, peeled and deveined
2 cups low-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1-1/2 cups Instant white rice, uncooked
2 cups Frozen broccoli florets, thawed
HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
ADD broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover. Reduce heat to low; cook 5 min.
STIR in broccoli and shrimp; cook an additional 5 min. or until liquid is absorbed and broccoli is heated through.
Recipe by Kraft Foods, Photos by Laura Spear