8 ounces fresh or frozen large shrimp, peeled and deveined
1 6 3/4 ounce package Spanish rice pilaf mix or one 6.8-ounce package Spanish-flavored rice-and-vermicelli mix
Nonstick cooking spray
8 ounces rabbit strips
1 medium green sweet pepper, chopped (3/4 cup)
1/2 cup chopped red onion
3/4 teaspoon dried thyme, crushed
1 14 1/2 ounce can diced tomatoes, undrained
1/4 cup dry white wine or chicken broth
1 clove garlic, minced
1 cup frozen peas, thawed
1 4 ounce can diced green chili peppers
Thaw shrimp, if frozen. Prepare the rice mix according to package directions, omitting any of the fat or cooking oil they suggest you add.
Coat a large nonstick skillet with cooking spray. Cook the rabbit, sweet pepper, red onion, and thyme in the skillet until the rabbit is no longer pink and vegetables are tender.
Stir in the undrained tomatoes, wine, and garlic. Bring to boiling; reduce heat. Simmer the mixture, uncovered, for about 10 minutes.
Add shrimp, peas, and chili peppers. Cook and stir for 3 to 5 minutes or until shrimp turn pink. Serve over rice. Season to taste with salt and pepper. Makes 4 servings.