Indian Rice With Shrimp
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six to eight servings
- 1½cups unconverted rice (like Canilla )
- 1cup finely chopped fresh or well-drained canned tomatoes
- 2tablespoons finely chopped onion
- 1clove garlic, peeled
- 3tablespoons vegetable oil
- 3½cups chicken broth, homemade or low-sodium canned
- 1teaspoon salt, plus more to taste
- ⅓cup thinly sliced carrot, optional
- ½cup peas or diced zucchini, optional
- ½teaspoon ground cumin
- ¼teaspoon ground coriander
- ¼teaspoon ground turmeric
- ⅛teaspoon crushed red pepper
- ½pound medium shrimp, shelled and deveined
- ¼cup minced fresh coriander
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
257 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 12 grams protein; 514 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Follow the directions for Mexican rice, pureeing the cumin, ground coriander, turmeric and red pepper with the tomato mixture in Step 1.
- Step 2
When liquid has been absorbed in Step 3, submerge the shrimp in the rice, before covering the pot with the towel. Cover and continue as in main recipe. Stir to distribute shrimp. Serve hot, garnishing each serving with fresh coriander.
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