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 (425g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 180.6mg||56 %|
|Sodium 1275.4mg||44 %|
|Potassium 820.1mg||22 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 28.4g|
|Protein 38.2g||55 %|
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Calories per serving: 332
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