Spicy dish that always warms the tummy....
Preparation
Heat olive oil in a large Dutch oven over medium-high heat. Addchopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutesor until vegetables are tender.
Add rice and the next 6 ingredients (through chicken broth); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, chili powder and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Stir in parsley.
Recipe By: George Ross (adopted ideas from Lia Huber, Cooking Light, APRIL 2005)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (437g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 335 | ||
Calories from Fat: 128 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 115.4mg | 35 % | |
Sodium 1091.6mg | 38 % | |
Potassium 718.4mg | 19 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 25.8g | ||
Protein 22.3g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 335
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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