Creamy Shrimp & Rice

• 2 tsp. oil
• 1/2 cup chopped red peppers
• 1/2 cup chopped onions
• 2 cups sugar snap peas, trimmed, halved
• 1 clove garlic, minced
• 1 lb. (450 g) frozen cooked cleaned (with tails left on) medium shrimp, thawed, drained
• 1/2 cup Philadelphia Cream Cheese Product
• 1/3 cup milk
• 2-2/3 cups hot cooked long-grain white rice

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add peppers and onions; cook and stir 4 min.
3. or until slightly softened.
4. Stir in peas; cook 2 to 3 min.
5. or until crisp-tender, adding garlic for the last minute.
6. Add shrimp; cook and stir 2 min.
7. or until heated through.
8. Transfer to plate; cover to keep warm.
9. Add cream cheese product and milk to skillet; cook on medium heat 2 to 3 min.
10. or until cream cheese is completely melted and sauce is heated through, stirring frequently.
11. Spoon shrimp mixture over rice; drizzle with cream cheese sauce.

oil, red peppers, onions, sugar snap peas, clove garlic, shrimp, philadelphia cream cheese, milk, white rice

Taken from www.kraftrecipes.com/recipes/creamy-shrimp-rice-131075.aspx (may not work)