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Shrimp and Yellow Rice Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Hot water||2 1⁄4 Cup (36 tbs)|
|Uncooked brown rice||1 1⁄4 Cup (20 tbs)|
|Red pepper||1⁄2 Medium, cut into 1/4 inch slices|
|Green pepper||1⁄2 Medium|
|Low sodium instant chicken bouillon granules||2 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Small shrimp||12 Ounce, shelled and deveined|
|Tomato||1 Medium, chopped|
Calories 335 Calories from Fat 29
% Daily Value*
Total Fat 3 g5.2%
Saturated Fat 0.68 g3.4%
Trans Fat 0 g
Cholesterol 129.3 mg
Sodium 138.9 mg5.8%
Total Carbohydrates 53 g17.5%
Dietary Fiber 4.1 g16.2%
Sugars 3.5 g
Protein 23 g45.3%
Vitamin A 21.5% Vitamin C 72.1%
Calcium 10.1% Iron 23.7%
*Based on a 2000 Calorie diet
Microwave at High for 2 minutes.
Add hot water, brown rice, red pepper, green pepper, bouillon, oregano, turmeric and bay leaf.
Microwave at High for 5 minutes.
Reduce power to 50% (Medium).
Microwave for 40 to 50 minutes, or until liquid is absorbed and rice is tender.
Add shrimp and tomato.
Microwave at 50% (Medium) for 5 to 8 minutes longer, or until shrimp is opaque, stirring once.
Let stand, covered, for 5 minutes.
Remove bay leaf before serving.