Rice With Shrimp And Sweet Peppers |
Course : Shrimp
Serves: 4 - 6 |
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Ingredients:
1 medium red bell pepper -- diced |
1 medium yellow bell pepper -- diced |
2 Cloves garlic |
3 Tablespoons olive oil -- divided |
1 Jar Ragu Todays Recipe Pasta sauce-Garden Harvest -- ( 27 1/2 oz. ) |
3 Cans chicken broth |
1 1/2 Cups rice |
1 pound large shrimp -- peeled and deveined |
1/3 Cup grated parmesan cheese |
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Preparation / Directions:
In large skillet saute red and yellow peppers and garlic in 3
tablespoons olive oil; set aside. In large saucepan
combine pasta sauce with chicken broth; heat thoroughly. In Dutch oven
or stockpot lightly saute rice in remaining
olive oil. Add about 1 cup heated sauce mixture to rice. Cook over low
to medium heat at a very low simmer,
stirring frequently. Continue adding hot sauce mixture gradually. Stir
and cook about 30 to 40 minutes or until rice is
tender. During last 5 minutes of cooking add shrimp to skillet with
peppers; saute until shrimp just turn pink. Stir
Parmesan cheese into rice. (Rice should be moist and creamy.) Spoon hot
rice into a large serving bowl. Top with
shrimp and peppers.
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Nutritional Information:
1688 Calories (kcal); 55g Total Fat; (29% calories from fat); 49g Protein; 243g Carbohydrate; 32mg Cholesterol; 2816mg Sodium |
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