dish
Fiesta Rice and Shrimp

4
Serves
526
Calories
16
Nutrients
16
Vitamins

Ingredients

2 tablespoons canola oil
1 1/2 cups long grain rice
1/2 medium onion , chopped
1 clove garlic , minced
1/3 cup vegetable stock , or water
1 1/2 cups Fiesta Salsa (see recipe)
1 teaspoon chopped garlic
1 teaspoon chopped, fresh ginger
1 pound shrimp , peeled and deveined
2 tablespoons low-sodium soy sauce

Cooking Instructions

1. Heat 1 tablespoon of oil in a sauce pan over medium heat. Add the rice, stirring occasionally, until golden and crackling, about 5 minutes.

2. Add the onion and serrano chili peppers and cook until the onions just soften. Add the garlic and cook 1 minute more. Add the broth and Fiesta Salsa and mix to combine.

3. Transfer to a 2 quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, about 30-40 minutes

4. While the rice is cooking, heat the remaining oil in a large skillet or wok over medium-high heat.

5. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.

6. Raise the heat to high and add the shrimp, stirring quickly until the shrimp are cooked through, about 1 to 2 minutes.

7. Toss the shrimp in with the rice and serve hot.

Serving Size: about 1 cup of rice with shrimp

Nutrition Information

Number of Servings: 4
Calories
526
Protein
30 g
Total Carbohydrate
66 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
5 g
Total Fat
15 g
Saturated Fat
2 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
5 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
172 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
3 g
Percent Calories from Protein
23 %
Percent Calories from Carbohydrate
51 %
Percent Calories from Fat
26 %
Vitamin A
954 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
6 mg
Vitamin B6
0 mg
Vitamin B12
1 mcg
Biotin
4 mcg
Vitamin C
91 mg
Vitamin D
172 IU
Folate
175 mcg
Vitamin E
5 IU
Vitamin K
4 mcg
Pantothenic Acid
1 mg
Calcium
103 mg
Iron
6 mg
Phosphorus
339 mg
Potassium
597 mg
Sodium
595 mg
Zinc
2 mg