1. Prepare rice as label directs. Meanwhile, in blender or bowl of food processor with knife blade attached, purée chipotle peppers, salsa and tomatoes and chilies 30 seconds or until smooth, scraping sides of blender occasionally with rubber spatula.

2. In large nonstick skillet, heat oil over medium heat. Add garlic and onion and cook 4 to 5 minutes or until onion is soft, stirring occasionally. Add shrimp and cook 2 minutes, stirring occasionally. Stir in broth, oregano, salt and pepper and cook 1 minute. Add salsa mixture and cook 2 to 3 minutes longer or until shrimp turn opaque throughout and reach an internal temperature of 145°, stirring occasionally. Makes about 8 cups.

3. Serve shrimp mixture over rice sprinkled with parsley.

• 4 g Fat
• 0 g Saturated fat
• 156 mg Cholesterol
• 726 mg Sodium
• 41 g Carbohydrates
• 5 g Fiber
• 5 g Sugars
• 0 g Added sugars
• 25 g Protein