Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon olive oil
- 8 ounces medium shrimp, shelled and deveined
- 1/2 teaspoon dried oregano
- 1 sweet red pepper, finely chopped
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup uncooked texmati rice
- 1 (14.5 ounces) can fat free reduced-sodium chicken broth
- 1 (14.5 ounces) can no-salt-added stewed tomatoes
- 1/2 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 1 cup cubed ham, leftover if u have some
- 2 tablespoons chopped cilantro
- =
Directions
Heat 1 tsp oil in a large skillet.
Add shrimp and ¼ teaspoon oregano; sauté until is just cooked about 1-2 minutes.
Remove shrimp.
Heat remaining 2 teaspoons oil in same skillet.
Add sweet red pepper, onion and garlic.
Sauté for 3 minutes until just tender.
Stir in rice, the remaining ¼ teaspoon oregano and broth.
Cover and simmer for 15 minutes.
Stir in tomatoes with juice, salt, pepper flakes and ham.
Cover and simmer, stirring occasionally for 5 minutes until rice is tender and liquid is absorbed.
Return shrimp to skillet; heat through, about 1 minute.
Sprinkle with cilantro.