Ingredients

  • 1 ½ cups unconverted rice (like Canilla )
  • 1 cup finely chopped fresh or well-drained canned tomatoes
  • 2 tablespoons finely chopped onion
  • 1 clove garlic, peeled
  • 3 tablespoons vegetable oil
  • 3 ½ cups chicken broth, homemade or low-sodium canned
  • 1 teaspoon salt, plus more to taste
  • cup thinly sliced carrot, optional
  • ½ cup peas or diced zucchini, optional
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • teaspoon crushed red pepper
  • ½ pound medium shrimp, shelled and deveined
  • ¼ cup minced fresh coriander
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      337 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 18 grams protein; 62 milligrams cholesterol; 1398 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six to eight servings

Preparation

  1. Follow the directions for Mexican rice, pureeing the cumin, ground coriander, turmeric and red pepper with the tomato mixture in Step 1.
  2. When liquid has been absorbed in Step 3, submerge the shrimp in the rice, before covering the pot with the towel. Cover and continue as in main recipe. Stir to distribute shrimp. Serve hot, garnishing each serving with fresh coriander.

1 hour 15 minutes

Dining and Cooking