Pasta, Risotto, and Rice (16 page)

Nutrients per serving:

Calories: 441
Fat: 22g
Saturated Fat: 7g
Cholesterol: 152mg
Carbohydrate: 39g
Protein: 20g
Fiber: 1g
Sodium: 678mg

Mexican Red Rice with Shrimp

Serves 4
■
Prep time: 10 minutes
■
Cooking time: 20 minutes

The red in this red rice comes from both tomato sauce and Southwest seasoning. Southwest seasoning is a fantastic blend of red peppers, cayenne pepper, chile peppers, onion, and garlic, and it’s sold right next to the other spice blends in the grocery store. I prefer the salt-free variety so that I can control the amount of sodium in the dish. For added color and a Mexican flavor, fold in fresh chopped cilantro just before serving.

1 tablespoon olive oil

4 cloves garlic, minced

1 cup long-grain white rice

1 tablespoon Southwest seasoning (preferably salt-free)

2 cups tomato sauce

12 ounces medium shrimp, peeled and deveined

Heat the oil in a medium saucepan over medium heat. Add the garlic and cook for 2 minutes, until soft. Add the rice and seasoning and cook for 1 minute, until the spices from the seasoning are fragrant, stirring constantly. Add the tomato sauce and bring to a simmer. Decrease the heat to low, cover, and simmer for 10 minutes. Add the shrimp, cover, and simmer for 5 more minutes, until the rice is tender and the shrimp are opaque and cooked through. Remove from the heat and season to taste with salt and freshly ground black pepper before serving.

Nutrients per serving:

Calories: 330
Fat: 5g
Saturated Fat: 1g
Cholesterol: 129mg
Carbohydrate: 48g
Protein: 22g
Fiber: 2g
Sodium: 870mg

To convert Fahrenheit to Celsius, subtract 32 from Fahrenheit, multiply the result by 5, then divide by 9.

COMMON INGREDIENTS AND THEIR APPROXIMATE EQUIVALENTS

1 cup uncooked white rice = 185 grams

1 cup all-purpose flour = 140 grams

1 stick butter (4 ounces •
½
cup • 8 tablespoons) = 110 grams

1 cup butter (8 ounces • 2 sticks • 16 tablespoons) = 220 grams

1 cup brown sugar, firmly packed = 225 grams

1 cup granulated sugar = 200 grams

Information compiled from a variety of sources, including
Recipes into Type by Joan
Whitman and Dolores Simon (Newton, MA: Biscuit Books, 2000); The
New Food Lover’s Companion
by Sharon Tyler Herbst (Hauppauge, NY: Barron’s, 1995); and
Rosemary Brown’s Big Kitchen Instruction Book
(Kansas City, MO: Andrews McMeel, 1998).

Robin Miller
has been a best-selling food writer and nutritionist since 1990. She is the author of nine cookbooks, and her popular show,
Quick Fix Meals
, airs on Food Network. She has a weekly blog, Robin’s Healthy Take, on
www.foodnetwork
.com/healthyeats, and her recipes and nutrition features can be seen in a variety of magazines. Most importantly, Robin is the busy mother of two active boys, so she truly understands the importance of getting healthy meals to the table fast.

www.robinrescuesdinner.com

Table of Contents

Title

Copyright

Acknowledgments

Introduction

Pasta, Risotto & Rice

Metric Conversions and Equivalents

About the Author