In 2-quart saucepan, heat broth to simmering; reduce heat and keep warm. In 12-inch nonstick skillet, cook mushrooms, onion and garlic in oil over medium heat 4 to 6 minutes or until slightly tender. Stir in rice. Cook 2 to 3 minutes or until lightly toasted, stirring occasionally. Add 1 cup of the hot broth. Bring to a boil. Cook until liquid is absorbed, stirring frequently. Continue adding hot broth 1 cup at a time, cooking until liquid is absorbed, stirring frequently, until most of the broth is used and the rice is tender but slightly chewy. Add 1/2 cup of remaining broth*, shrimp and snap peas. Cook 5 minutes or until shrimp turn pink and are opaque and liquid is absorbed, stirring constantly. Stir in kidney beans and tomato. Cook until thoroughly heated, stirring constantly. Stir in cheese; salt and pepper to taste.

Tip: The amount of broth needed varies, depending on the rice and heat level during cooking. Add broth until the rice is tender and creamy.