| |
| |
| 1/2 cup |
|
Red Peppers, chopped |
|
| 1/2 cup |
|
Onions, chopped |
|
| 4 cloves |
|
garlic, minced |
|
| 1 Tbs |
|
Olive oil |
|
| 3 cups |
|
Chicken broth |
|
| 1 tsp |
|
Turmeric |
|
| 1 lb |
|
Shrimp, cleaned |
|
| 3 cups |
|
Minute Rice, uncooked |
|
| 10 oz |
|
Peas & Carrots, frozen |
|
|
|
| |
| 1 |
Cook and stir red pepper, onion and garlic in olive oil in a large nonstick skillet on medium-high heat 5 minutes or until red pepper is tender-crisp. Add broth and turmeric; bring to boil. |
| 2 |
Stir in shrimp, rice and vegetables; cover. Reduce heat to low. Simmer 5 minutes or until broth is absorbed and shrimp turn pink. |
|
| |
| Servings: 8 |
| Ready in: 30 minutes |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
250.00 |
|
| Calories From Fat (14%) |
|
35.71 |
|
| |
|
% Daily Value |
| Total Fat 4.00g |
|
6% |
|
| Saturated Fat 1.00g |
|
5% |
|
| Cholesterol 85.00mg |
|
28% |
|
| Sodium 710.00mg |
|
30% |
|
| Carbohydrates 34.00g |
|
11% |
|
| Dietary Fiber 2.00g |
|
8% |
|
| Sugar 3.00g |
|
|
|
| Net Carbohydrates 32.00g |
|
|
|
| Protein 20.00g |
|
40% |
|
|
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|