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
  • 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
  • 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

  1. 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.
  2. Chop whole onion. Grate ginger. Crush garlic.
  3. 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.
  4. Wash, seed and cut peppers into 1-inch pieces; add to onion mixture.
  5. 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.
  6. Wash cherry tomatoes and cut in half. Add to pan, cover and simmer about 3 minutes.
  7. Peel shrimp, add them to pot and cook 2 to 3 minutes, depending on size of shrimp. Season with salt.
  8. Wash, dry and chop cilantro.
  9. Serve shrimp and vegetables over rice. Sprinkle cilantro on top.

30 minutes

Dining and Cooking