Hands on: 15 minutes
Total time: 15 minutes
1 1/2 cups low-sodium chicken broth
1/2 cup pureed canned chili-ready tomatoes (seasoned with garlic, cumin and salt)
1/2 cup prepared Mexican rice
2 tablespoons Pico de Gallo (see recipe)
1/4 cup chopped onions
1 1/2 tablespoons chopped cilantro
1/2 cup sliced button mushrooms
9 large shrimp
Fried corn tortilla strips, lime wedges, parsley, chili peppers for garnish
In a medium saucepan, combine broth, tomatoes, rice, Pico de Gallo, onions and cilantro. Bring to a simmer and cook 5 minutes. Add mushrooms and cook 3 minutes, then stir in shrimp and heat just until shrimp are opaque, about 3 minutes more. Serve garnished as desired.
Per serving: 398 calories (percent of calories from fat, 14), 53 grams protein, 45 grams carbohydrates, 4 grams fiber, 7 grams fat (trace saturated fat), 230 milligrams cholesterol, 578 milligrams sodium.
Chepe's Pico de Gallo
Hands on: 10 minutes
Total time: 10 minutes
Makes: 1 1/2 cups
1 large red tomato, cored and diced
1/2 medium white onion, diced
1/4 cup chopped cilantro
Juice of 1 lime
In a small bowl, stir together tomato, onion and cilantro. Season to taste with lime juice and salt. Use immediately or refrigerate for up to 3 days.
Per 2-tablespoon serving: 6 calories (percent of calories from fat, 9), trace protein, 1 gram carbohydrates, trace fiber, trace fat (trace saturated fat), no cholesterol, 13 milligrams sodium.