Vibrant Shrimp Rice Bowl
Dive into a colorful culinary adventure with this Vibrant Shrimp Rice Bowl. Featuring succulent shrimp, a medley of yellow, red, and green bell peppers, and juicy pineapple, this dish is enveloped in zesty Lachoy sweet and sour sauce. Served over aromatic, broth-infused rice, this meal is ideal for lively gatherings or an effortless weeknight dinner, transporting you to a tropical paradise with every satisfying bite.
ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup pineapple chunks (fresh or canned)
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup Lachoy sweet and sour sauce
- 2 tablespoons stir fry oil
- Salt and pepper to taste
- 2 cups minute rice
- 2 cups water
- 1 cup chicken broth
steps
- 1.
In a medium saucepan, combine water and chicken broth. Bring to a boil, then stir in minute rice. Cover and remove from heat; let sit for 5 minutes.
- 2.
Heat stir fry oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink, then remove and set aside.
- 3.
In the same skillet, add diced yellow, red, and green bell peppers; cook for 3-4 minutes until slightly tender.
- 4.
Return shrimp to the skillet and pour in the Lachoy sweet and sour sauce. Stir to evenly coat the shrimp and bell pepper mixture.
- 5.
Add pineapple chunks and cook for another 2-3 minutes, allowing the sauce to heat through. Season with salt and pepper to taste.
- 6.
Fluff the rice and serve topped with the shrimp and vegetable medley. Enjoy warm!
