Shrimp Jambalaya Salad - Conrad Rice Mill

Ingredients

• 1 (14 1/2-ounce) can chicken broth
• 1 (7-ounce) box KONRIKO® Wild Pecan® aromatic rice (about 1 cup)
• 4 tablespoons olive oil, divided
• 1/2 pound medium shrimp, peeled and deveined (about 1 cup)
• 2/3 cup chopped onion
• 2/3 cup chopped red and yellow bell pepper
• 3/4 teaspoon salt
• 1/4 teaspoon red pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme leaves
• 1 cup diced tomato
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• 3 tablespoons lemon juice