Shrimp With Ginger, Broccoli, and Corn
Shrimp With Garlic, Broccoli and Corn
Ingredient
1 teaspoon olive oil
1/2 cup chopped onions
1/2 clove garlic, minced
3/4 cup plus 1 tablespoon water
1/2 cup uncooked brown or basmati rice
1 small can ( 4 ounces) tomato sauce
1/2 green bell pepper, chopped
1/4 teaspoon chili powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried cumin
Pinch salt (optional)
1 or 2 drops hot pepper sauce
1 can (8 ounces) reduce sodium kidney beans, rinsed and drained
Mexican Red Rice and Beans Preparation
Method
In a large saucepan, combine the oil, onions,
garlic and 1 tablespoon of the water. Cook over medium
heat, stirring frequently, for 6 to 7 minutes or until the onion
is soft. Add the rice, tomato sauce, green pepper, chili
powder, oregano, cumin salt, hot pepper sauce, and remaining 3/4
cup of water.
Stir bring to a boil and simmer for 20
minutes, or until the rice is tender and the liquid has been
absorbed. Stir in the beans and tomatoes. Cook over
low heat for 2 minutes, or until heated through.
Make 2 servings.
Per Servings; 230 calories, 9 g protein, 42 g
carbohydrates, 4 g fat, 0 mg cholesterol, 566 mg sodium, 10 g fiber.
Mexican red rice and beans is good
for
heart health, digestion, and cancer protection.
Tomatoes are good source of vitamins A and C,
and they contain the antioxidant lycopene, which help to prevent
cancer. Kidney bean contains phytic acid that help to
prevent colon cancer..
