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Shrimp Rice Pot




Source of Recipe


Elaine C.


List of Ingredients




3 cups cooked brown rice
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons olive oil
1 lb. medium shrimp, peeled and deveined
1/2 cup chopped onion
1/4 cup sliced green onion
1 garlic clove, minced
Juice and grated rind of 1 lemon
1 cup chopped mushrooms
Black pepper to taste
1 cup frozen peas and carrots

Recipe



Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes. Add mushrooms; sauté 3 minutes. Stir in peas and carrots, broth and shrimp. Cover, reduce heat to medium, and cook 3 minutes or until shrimp are done. Stir in rice, green onion, and remaining seasonings. Cook 3 minutes or until thoroughly heated, stirring constantly.

Serve this rice pot in large bowls and accompany with a large tossed salad.

Serves 6.

Each 1.5-cup serving: 233 calories, 4.2 g fat, 0.5 g saturated fat, 0 g trans fat, 116 mg cholesterol, 158 mg sodium, 29 g carbohydrate, 3.5 g fiber, 20 g protein.