Tex Mex Shrimp and Rice Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb Shrimp, raw 1 Onions, raw .5 cup Green bell peppers chopped4 Garlic cloves chopped1 Jalapeno Pepper chopped 1 cup Zucchini chopped1 tsp Cumin seed 1 tsp Chili powder .25 tsp Hot Pepper Sauce 2 tbsp Lime Juice 2 cup White Rice rinsed .5 cup La Victoria Salsa Verde Thick n chunky 1 tbsp Coconut Oil
Mix salsa and 2 cup of water. Cook rice in a rice cooker with the salsa/water per cooker instructions.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and peppers; cook for 3 minutes. Add cumin, chili powder, shrimp, and garlic; cook for 4 minutes. Remove from heat, and stir in coconut oil, hot sauce and lime juice. Serve shrimp over rice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MLUSSIER.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and peppers; cook for 3 minutes. Add cumin, chili powder, shrimp, and garlic; cook for 4 minutes. Remove from heat, and stir in coconut oil, hot sauce and lime juice. Serve shrimp over rice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MLUSSIER.
Nutritional Info Amount Per Serving
- Calories: 322.1
- Total Fat: 6.0 g
- Cholesterol: 172.3 mg
- Sodium: 376.2 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 2.3 g
- Protein: 26.6 g
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