INDIAN RICE WITH SHRIMP

Indian Rice With Shrimp image

Provided by Molly O'Neill

Time 1h15m

Yield Six to eight servings

Number Of Ingredients 15

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Ingredients

1 1/2 cups unconverted rice (like Canilla )
1 cup finely chopped fresh or well-drained canned tomatoes
2 tablespoons finely chopped onion
1 clove garlic, peeled
3 tablespoons vegetable oil
3 1/2 cups chicken broth, homemade or low-sodium canned
1 teaspoon salt, plus more to taste
1/3 cup thinly sliced carrot, optional
1/2 cup peas or diced zucchini, optional
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon crushed red pepper
1/2 pound medium shrimp, shelled and deveined
1/4 cup minced fresh coriander

Steps:

Follow the directions for Mexican rice, pureeing the cumin, ground coriander, turmeric and red pepper with the tomato mixture in Step 1.
When liquid has been absorbed in Step 3, submerge the shrimp in the rice, before covering the pot with the towel. Cover and continue as in main recipe. Stir to distribute shrimp. Serve hot, garnishing each serving with fresh coriander.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 486 milligrams, Sugar 3 grams, TransFat 0 grams