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Shrimp & Sausage On Mexican Rice Recipe
|Long grain white rice||1 Cup (16 tbs)|
|Canned mexican style stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Bulk pork sausage||1⁄2 Pound|
|Garlic||1 Clove (5 gm), pressed or minced|
|Onion||1 Small, chopped|
|Cumin seed||1 Teaspoon|
|Cooked shelled shrimp||1⁄2 Pound (Use Tiny Sized)|
|Chopped fresh cilantro||2 Tablespoon (Coriander)|
|Purchased fresh salsa||1⁄2 Cup (8 tbs) (Use Fresh Ones)|
Serving size: Complete recipe
Calories 1770 Calories from Fat 550
% Daily Value*
Total Fat 61 g94.3%
Saturated Fat 23.7 g118.7%
Trans Fat 0 g
Cholesterol 210.9 mg
Sodium 3032.5 mg126.4%
Total Carbohydrates 208 g69.3%
Dietary Fiber 12.1 g48.3%
Sugars 36 g
Protein 89 g177.1%
Vitamin A 117.2% Vitamin C 110.7%
Calcium 47.4% Iron 62.4%
*Based on a 2000 Calorie diet
Bake in a 350° oven until rice is tender to bite, 50 to 60 minutes.
About 15 minutes before rice is done, crumble sausage into 1-inch chunks in a 10- to 12-inch frying pan over medium-high heat.
Stir occasionally until sausage browns, 5 to 10 minutes.
Discard all but 2 tablespoons of fat from pan.
Add garlic, onion, and cumin; stir until onion is limp, about 5 minutes.
Add shrimp, cilantro, and salsa; stir until hot, about 3 minutes.
Spoon over hot rice.