Ingredients

• 1 medium yellow onion
• 1 large orange (or yellow) bell pepper
• 1 small jalapeño pepper
• ½ cup roasted red bell peppers
• 3 tablespoons fresh cilantro
• 2 pouches boil-in-bag white rice
• 2 tablespoons canola oil
• ⅓ cup chipotle salsa
• 1 cup reduced-sodium chicken broth
• 12 oz peeled/deveined large shrimp, tails removed
• ⅓ cup sliced, stuffed green olives

Steps

1. Chop onion, orange bell pepper, jalapeño, roasted bell peppers, and cilantro. Prepare rice following package stovetop instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, orange bell peppers, and jalapeños; cook and stir 5–6 minutes until tender and beginning to brown.
3. Reduce heat to medium-low. Add roasted bell peppers and salsa; cook and stir 2 minutes.
4. Stir in broth and shrimp; simmer 3–4 minutes until shrimp turn pink and opaque and liquid has reduced by about one-third.
5. Remove pan from heat; stir in olives and cilantro. Serve.

Ingredients

• 2 tablespoons fresh mint
• 3 (7 oz) cups refrigerated citrus salad (or grapefruit segments)
• 2 (5.3 oz) cups nonfat vanilla Greek yogurt

Steps

1. Chop mint coarsely. Drain citrus salad. Combine fruit and mint in medium bowl; chill 10 minutes to blend flavors.
2. Stir salad, then divide among serving bowls; top with yogurt and serve.