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Suggest a better descriptionHeat the oil in a large saucepan, add the onion and fry over a medium heat for 5 minutes or until soft. Add the rice and cook for 2 minutes. Add the water and Tabasco, cover, reduce the heat and simmer for 10 minutes. Add the peppers to the pan with the sweetcorn, squid and peeled prawns. Add a little more water, if necessary, re-cover and cook for 5 minutes. Transfer to a large warmed serving dish, garnish with the shell-on prawns and serve.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 4 servings | ||
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Calories: 22 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 80.5mg | 2 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.2g | ||
Protein 0.6g | 1 % | |
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: 22
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