Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 182.7mg||56 %|
|Sodium 1235.6mg||43 %|
|Potassium 711.2mg||19 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 27.1g|
|Protein 38g||54 %|
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Calories per serving: 324
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