Puerto Rican Shrimp & Rice (Asapao con Camarones)

Ingredients

• 14 oz canned tomatoes undrained canned
• 1 cup bell pepper green chopped
• 1 tsp each: ground allspice dried
• 3 slices oscar mayer ham smoked chopped
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 1 cup onions chopped
• 1 lb shrimp cleaned (26 to 30 count)
• 14 oz vegetable broth canned
• 0.5 cup water 
• 1 cup rice white uncooked

Equipment

• bowl
• frying pan

Directions

1. Combine seasonings in medium bowl.
2. Add shrimp; toss to coat.
3. Heat dressing in large skillet on medium-high heat.
4. Add shrimp; cook 5 min. or until shrimp turn pink and are browned on both sides, stirring frequently.
5. Remove shrimp from skillet; keep warm.
6. Add onions and rice to skillet; cook 5 min. or until onions are crisp-tender. Stir in broth and water; bring to boil. Cover; reduce heat to low. Simmer 15 min. or until rice is tender.
7. Add tomatoes with their liquid, the peppers, ham and shrimp; stir. Cover. Cook 5 to 10 min. or until heated through.