Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
590
Calories
63g
Protein
5g
Fat
71g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 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
- 2 cups canned tomatoes, undrained
- ¼ cup chopped green pepper
- 1 medium onion, chopped
- 1 cup uncooked white rice
- ½ cup low-sodium chicken broth
- 1 medium garlic clove, minced
- dash hot pepper sauce
- fresh ground pepper
- 12 oz precooked jumbo shrimp
Directions
1
Place all the ingredients except the shrimp in a large stockpot and bring to a boil.
2
Reduce the heat, cover, and let simmer for 25 to 30 minutes.
3
Add the shrimp, cover, and simmer for 5 to 10 minutes or until shrimp is thoroughly heated.
4
Serve hot.
Recipe sourced from
fandom