Ingredients
- 1 cup long-grain rice
- 2 cups water
- 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
- Enough fresh or frozen ginger to yield 1 tablespoon, coarsely grated
- 1 large clove garlic
- 2 teaspoons canola oil
- 16 ounces whole green peppers or 14 ounces coarsely chopped ready-cut green peppers (4 cups)
- ¼ teaspoon cardamom
- ⅛ teaspoon cloves
- ½ teaspoon cumin
- ½ bay leaf
- ⅛ to ¼ teaspoon hot pepper flakes
- ½ teaspoon ground coriander
- ½ cup crushed no-salt-added canned tomatoes
- ½ pound ripe cherry tomatoes
- 10 ounces raw shrimp
- ⅛ teaspoon salt
- A few sprigs of cilantro to yield 2 tablespoons chopped
- Nutritional Information
Nutritional analysis per serving (2 servings)
629 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 103 grams carbohydrates; 10 grams dietary fiber; 15 grams sugars; 40 grams protein; 228 milligrams cholesterol; 417 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Combine rice and 1 1/2 cups of the water and bring to a boil. Reduce heat, cover and simmer. Cook a total of 17 minutes or until rice is tender and water has been absorbed.
- Chop whole onion. Grate ginger. Crush garlic.
- Heat nonstick pot until very hot; reduce heat to medium high and add oil. Stir in onion, ginger and garlic and saute until onion begins to brown.
- Wash, seed and cut peppers into 1-inch pieces; add to onion mixture.
- Add cardamom, cloves, cumin, bay leaf, hot pepper flakes and coriander and stir well. Reduce heat to low and add canned tomatoes and 1/2 cup of water; stir well.
- Wash cherry tomatoes and cut in half. Add to pan, cover and simmer about 3 minutes.
- Peel shrimp, add them to pot and cook 2 to 3 minutes, depending on size of shrimp. Season with salt.
- Wash, dry and chop cilantro.
- Serve shrimp and vegetables over rice. Sprinkle cilantro on top.
30 minutes
Dining and Cooking