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Ingredientes
- 29 ounce Chicken broth, 2 cans
- 1 lb Medium shrimp, shelled and deveined
- 1 tsp Salt, divided
- 2 Tbsp. Extra virgin olive oil, divided
- 10 ounce Tomatoes with green chilis, canned (reserve juice)
- 2 c. Arborio rice
Direcciones
- 1. Bring broth and 2 3/4 c. water to a simmer in large saucepan.
- 2. Heat 1 Tbsp. oil in Dutch oven over high heat 3 min. Add in shrimp, spread proportionately in pan. Cook 2 min, turning once, till browned.
- Add in tomato, green chilies and juice, boil 1 to 2 min; transfer shrimp mix to bowl.
- 3. Reduce heat to medium-high. Add in remaining Tbsp. oil to pot. Add in rice and cook 1 minute, stirring till grains are glistening. Stir in 1 c. broth mix and cook, stirring till liquid is just absorbed. Gradually add in remaining broth mix to rice, 1/2 c. at a time, stirring constantly till liquid is absorbed, 20 to 25 min more. Stir in shrimp mix and remaining 1/2 tsp. salt. Serve immediately.
- Cooking Time: 25-30 min
- NOTES : Canned tomatoes with green chilies give this classic Italian dish a makeover-and a bit of a kick!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 4 servings | |
| Calories 543 | |
| Calories from Fat 85 | 16% |
| Total Fat 9.66g | 12% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 1082mg | 45% |
| Potassium 634mg | 18% |
| Total Carbs 78.34g | 21% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.81g | 1% |
| Protein 32.25g | 52% |
