Puerto Rican Shrimp & Rice (Asapao con Camarones)

• 1 tsp. each: ground allspice, ground coriander and dried oregano leaves
• 1 lb. large shrimp (26 to 30 count), cleaned
• 1/4 cup KRAFT Zesty Italian Dressing
• 1 cup chopped onions
• 1 cup white rice, uncooked
• 1 can (14-1/2 oz.) vegetable broth
• 1/2 cup water
• 1 can (14-1/2 oz.) stewed tomatoes, undrained
• 1 medium green pepper, chopped (about 1 cup)
• 3 slices OSCAR MAYER Smoked Ham, chopped

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.
5. or until shrimp turn pink and are browned on both sides, stirring frequently.
6. Remove shrimp from skillet; keep warm.
7. Add onions and rice to skillet; cook 5 min.
8. or until onions are crisp-tender.
9. Stir in broth and water; bring to boil.
10. Cover; reduce heat to low.
11. Simmer 15 min.
12. or until rice is tender.
13. Add tomatoes with their liquid, the peppers, ham and shrimp; stir.
14. Cover.
15. Cook 5 to 10 min.
16. or until heated through.

ground allspice, shrimp, italian dressing, onions, white rice, vegetable broth, water, tomatoes, green pepper, ham

Taken from www.kraftrecipes.com/recipes/puerto-rican-shrimp-rice-asapao-con-camarones-94952.aspx (may not work)