Peruvian Shrimp and Almond Paella

Ingredients

• 0.5 cup cilantro leaves chopped
• 14 oz chicken broth fat-free canned
• 10 oz vegetables mixed frozen
• 3 cloves garlic minced
• 2 cups brown rice instant uncooked
• 2  jalapeão peppers minced seeded
• 12 oz shrimp cleaned cooked
• 0.5 cup planters slivered almonds toasted

Equipment

• frying pan

Directions

1. Place broth and vegetables in large skillet. Bring to boil on medium-high heat.
2. Add rice, shrimp, garlic and peppers; mix well. Cover. Reduce heat to medium-low.
3. Simmer 5 minutes.
4. Remove from heat; let stand 5 minutes.
5. Stir in almonds and cilantro.