Fiesta Rice and Shrimp

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 50 minutes

For the fiesta rice:
2 tablespoons canola oil
1 1/2 cups long grain rice
1/2 medium onion, chopped
2 1/2 serrano chili peppers, stemmed and seeded
1 clove garlic, minced
1/3 cup vegetable stock, or water
1 1/2 cups salsa

For the shrimp:
1 teaspoon chopped garlic
1 teaspoon chopped, fresh ginger
1 pound shrimp, peeled and deveined
freshly ground black pepper
2 tablespoons low-sodium soy sauce

Heat 1 tablespoon of oil in a sauce pan over medium heat. Add the rice,
stirring occasionally, until golden and crackling, about 5 minutes. Add
the onion and serrano chili peppers and cook until the onions just soften.
Add the garlic and cook 1 minute more. Add the broth and salsa and mix to
combine. Transfer to a 2 quart baking dish, cover with foil and bake until
the liquid is absorbed and the rice is tender, about 30-40 minutes While
the rice is cooking, heat the remaining oil in a large skillet or wok over
medium-high heat. Add the garlic, peanut oil and ginger, and stir quickly
for 30 seconds. Raise the heat to high and add the shrimp, stirring
quickly until the shrimp are cooked through, about 1 to 2 minutes. Toss
the shrimp in with the rice and serve hot.

Nutrition Facts Serving size: 1 cup of rice with shrimp Calories 526 Total
Fat 15 g Saturated Fat 2 g Protein 30 g Total Carbohydrate 66 g Dietary
Fiber 3 g Sodium 595 mg Percent Calories from Fat 26% Percent Calories
from Protein 23% Percent Calories from Carbohydrate 51% Recipe

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 50 minutes

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