Chipotle Shrimp Over Rice

1. 14 1/2 ounce reduced-sodium chicken broth
2. 3/4 cup water
3. 2 1/2 cup instant (5-minute) rice
4. 1 teaspoon vegetable oil
5. 1 small onion
6. 1 med green bell pepper
7. 1 can diced tomatoes seasoned with garlic and onions (14 1/2-ounce)
8. 1 can tomato sauce (8-ounce)
9. 1 to 2 canned chipotle peppers in adobo sauce (for 1 to 2
10. tablespoons chopped)
11. 1 tablespoon honey
12. 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.