Baked Tomato Rice with Shrimp
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
448
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 64.86 g | (66 %) | ||
| Fat | 8.46 g | (7 %) | ||
| Carbohydrates | 30.5 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.17 g | (14 %) |
more nutritional values
| Vitamin A | 202.73 mg | (25,341 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.79 mg | (15 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.62 mg | (30 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 37.93 μg | (13 %) | ||
| Pantothenic acid | 0.35 mg | (6 %) | ||
| Biotin | 4.52 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28.14 mg | (30 %) | ||
| Potassium | 1,280.17 mg | (32 %) | ||
| Calcium | 220.42 mg | (22 %) | ||
| Magnesium | 137.01 mg | (46 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 1.25 μg | (1 %) | ||
| Zinc | 4.86 mg | (61 %) | ||
| Saturated fatty acids | 1.32 g | |||
| Cholesterol | 472.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Tomatoes
- 100 grams Peas (frozen)
- 200 grams Long grain rice
- 2 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 300 milliliters Tomato juice
- salt
- cayenne pepper
- 1 kilogram shrimp (whole, raw)
- 1 lemon (for juice)
- 1 Tbsp chopped parsley
- Lemon wedge (for serving)
Preparation steps
1.
Peel and finely chop onion and garlic. Rinse tomatoes, halve and core, dice into small pieces. Thaw peas. Rinse rice. Heat oil in a saucepan, saute onion and garlic until translucent. Add tomato puree and saute briefly. Add tomato juice and 150 ml (approximately 1/2 cup) of water. Add rice and season with salt and cayenne. Simmer for approximately 10 minutes.
2.
Meanwhile, devein shrimp. Rinse and pat dry. Season with salt and cayenne pepper. Drizzle with lemon juice.
3.
Add tomatoes and peas to rice, mix well. Place rice mixture into baking dish. Arrange prawns on top and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
4.
Serve sprinkled with parsley and garnished with lemon wedges.
