Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     red bell pepper -- diced
  1                     yellow bell pepper -- diced
  2       Large Cloves  garlic -- minced
  3        Tablespoons  olive oil -- divided
  1                Jar  Ragu Today's Recipe Pasta sauce-Garden -- ( 27 1/2
  1                oz.  )
                        Harvest
  3               Cans  chicken broth
  1 1/2           Cups  rice
  1                Lb.  large shrimp -- peeled and deveined
     1/3           Cup  grated parmesan cheese

Preparation:

In large skillet saute red and yellow peppers and garlic in 3 tablespoons olive oil; set aside. In large saucepan combine pasta sauce with chicken broth; heat thoroughly. In Dutch oven or stockpot lightly saute rice in remaining olive oil. Add about 1 cup heated sauce mixture to rice. Cook over low to medium heat at a very low simmer, stirring frequently. Continue adding hot sauce mixture gradually. Stir and cook about 30 to 40 minutes or until rice is tender. During last 5 minutes of cooking add shrimp to skillet with peppers; saute until shrimp just turn pink. Stir Parmesan cheese into rice. (Rice should be moist and creamy.) Spoon hot rice into a large serving bowl. Top with shrimp and peppers.

Nutritional Information:

1688 Calories (kcal); 55g Total Fat; (29% calories from fat); 49g Protein; 243g Carbohydrate; 32mg Cholesterol; 2816mg Sodium