Roasted Shrimp and Peppers with Creamy Rice

1. 1

   Heat oven to 425 degrees F. Heat 1 tablespoon oil in a large saucepan over medium heat.

2. 2

   Add the onion and cook, stirring occasionally, until tender, 6 to 7 minutes.

3. 3

   Stir in the garlic and cook for 1 minute.

4. 4

   Add the rice and wine and cook, stirring, until the wine is absorbed, about 2 minutes.

5. 5

   Add 2 1/4 cups water and 1/4 teaspoon each salt and pepper and bring to a boil.

6. 6

   Reduce heat and simmer, covered, until the water is absorbed and the rice is tender, 18 to 20 minutes.

7. 7

   Meanwhile, on a large rimmed baking sheet, toss the shrimp, red pepper, and tomatoes with the remaining 2 tablespoons oil and 1/2 teaspoon each salt and pepper.

8. 8

   Roast until the shrimp are cooked through and the red pepper tender, 10 to 12 minutes.

9. 9

   Serve over the rice and sprinkle with parsley, if desired.

* Per serving · 4 servings · Values may vary.