| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | A-, C, E-, I, R | 1 | Servings |
INGREDIENTS
| 1 | 6.8-ounce | |
| Rice-A-Roni®spanish rice | ||
| 1 | c | Chopped cooked ham or |
| uncooked chicken breast | ||
| about 2 halves | ||
| 1 | c | Chopped onion |
| 1 | 14-1/2-ounce tomatoes | |
| undrained chopped | ||
| 2 | Cloves garlic, minced | |
| 1/8 | t | Hot pepper sauce |
| 8 | oz | Shrimp, shelled deveined |
| 1 | Green bell pepper, chopped |
INSTRUCTIONS
In large skillet, sautee rice-vermicelli mix as package directs. 2.Stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and Special Seasonings; bring to a boil over high heat. Cover; reduce heat to low. Simmer 10 minutes. 3.Stir in shrimp and green bell pepper. Cover; simmer 8 to 10 more minutes or until most of liquid is absorbed and shrimp turn pink. Recipe by: RICE-A-RONI® Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 858
Calories From Fat: 137
Total Fat: 15.2g
Cholesterol: 578.2mg
Sodium: 1836.5mg
Potassium: 1960.9mg
Carbohydrates: 32.1g
Fiber: 6.8g
Sugar: 14.2g
Protein: 142.2g