1 Half Stick (1/4 cup) Land O Lakes® Butter
1/4 cup all-purpose flour
1 medium (1 cup) onion, chopped
1 medium (1 cup) green bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
1 (14 1/2-ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 (14-ounce) can (1 3/4 cups) chicken broth
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 1/4 cups uncooked instant rice
1 (12-ounce) package frozen peeled deveined medium raw shrimp, thawed*
Melt butter in 12-inch skillet until sizzling. Add flour; cook over medium-high heat, stirring constantly, 2-3 minutes or until mixture is thickened.
Add onion, bell pepper and garlic; continue cooking, stirring occasionally, 3-5 minutes or until vegetables are crisply tender.
Stir in all remaining ingredients except rice and shrimp; bring to a boil. Cover; reduce heat to medium-low. Cook 5 minutes. Uncover; add rice and shrimp. Cover; continue cooking 4-5 minutes or until shrimp are pink. Serve in individual serving bowls.
*Substitute 12 ounces fresh medium raw shrimp, peeled, deveined, rinsed, drained.