Asian Rice With Shrimp And Snow Peas

• 1 cup uncooked long-grain rice
• 1 cup water
• 1 cup fat-free, less-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon dark sesame oil
• 1 teaspoon hot sauce
• 2 teaspoons bottled chopped garlic
• 2 cups snow peas, trimmed (about 6 ounces)
• 1 1/2 pounds large peeled and deveined shrimp
• 1/2 cup diagonally cut green onions
• 4 teaspoons slivered almonds, toasted

1. Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
2. Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.
3. Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain. Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine. Top with almonds. Serve immediately.

longgrain rice, water, chicken broth, soy sauce, rice vinegar, sesame oil, hot sauce, garlic, snow peas, shrimp, green onions, slivered almonds

Taken from www.myrecipes.com/recipe/asian-rice-with-shrimp-snow-peas (may not work)