| 3 1/2 cups Swanson® Chicken Stock |
| 3/4 cup uncooked regular long-grain white rice |
| 1 tablespoon olive oil |
| 1 pound fresh or frozen large shrimp, peeled and deveined |
| 4 cloves garlic, minced |
| 2 tablespoons lemon juice |
| 2 medium green onions, thinly sliced (about 1/4 cup) |
1. Heat the stock in a 2-quart saucepan over medium-high heat to a boil . Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the shrimp and garlic. Cook and stir for 5 minutes or until the shrimp are cooked through.
3. Divide the shrimp among 4 serving bowls. Stir the lemon juice into the saucepan. Pour the rice mixture over the shrimp. Top with the green onions.
Makes: 4 servings (about 3/4 cup per serving).
