Instructions: 1. Bring broth and 2 3/4 cups water to a simmer in large saucepan.

2. Heat 1 tablespoon oil in Dutch oven over high heat 3 minutes. Add shrimp, spread evenly in pan. Cook 2 minutes, turning once, until browned.

Add tomato, green chilies and juice, and 1/2 teaspoon Cajun seasoning; boil 1 to 2 minutes; transfer shrimp mixture to bowl.

3. Reduce heat to medium-high. Add remaining tablespoon oil to pot. Add rice and cook 1 minute, stirring until grains are glistening. Stir in 1 cup broth mixture and remaining 1 teaspoon Cajun seasoning and cook, stirring until liquid is just absorbed. Gradually add remaining broth mixture to rice, 1/2 cup at a time, stirring constantly until liquid is absorbed, 20 to 25 minutes more. Stir in shrimp mixture. Serve immediately.

NOTES : Canned tomatoes with green chilies give this classic Italian dish a makeover-and a bit of a kick!

I made a few adaptations: I used vegetable broth because I was out of chicken broth, and I added the Cajun seasoning (which I think was an important addition so I included it in the recipe). I also used a little less than the two tablespoons of olive oil that the recipe calls for (but even with the two tablespoons, the dish is only 17% CFF). It was terrific-my husband and I both loved it. I served it with a salad of field greens (from our local farmers market) and some steamed sugar snap peas. What a treat.

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