Chipotle Shrimp Over Rice

Serves 4

14 1/2 ounce reduced-sodium chicken broth
3/4 cup water
2 1/2 cup instant (5-minute) rice
1 teaspoon vegetable oil
1 small onion
1 med green bell pepper
1 can diced tomatoes seasoned with garlic and onions (14 1/2-ounce)
1 can tomato sauce (8-ounce)
1 to 2 canned chipotle peppers in adobo sauce (for 1 to 2
tablespoons chopped)
1 tablespoon honey
1 lbs medium shrimp peeled

In a 2-quart saucepan, combine chicken broth and water. Cover the pan and bring it
to a boil over high heat. When the broth boils, uncover and stir in rice, then
re-cover and remove pan from the heat. Let the pan stand, covered, for 5 minutes
or until ready to serve. Meanwhile, in a 12-inch extra-deep nonstick skillet over
medium-high heat, add the oil. Peel the onion and cut in half. Cut each half into
crescent-shaped slices about 1/4-inch wide. Add the onion slices to the skillet as
you cut them. Rinse and seed the bell pepper and cut it into bite-size pieces. Add
the pieces to the skillet. Reduce the heat to medium and cook, stirring
frequently, until the onions begin to soften, about 2 minutes. Stir in the diced
tomatoes with their juice and the tomato sauce. Finely chop the chipotle peppers
and add them to the skillet. Add honey and stir to mix well. Add shrimp, raise the
heat to medium-high and saute until the shrimp are pink and opaque throughout,
about 3 minutes. Serve at once over hot rice.