Hands-On Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 4
2 tablespoons olive oil, divided
1 garlic clove, finely chopped
1/2 medium onion, finely chopped
1 medium red bell pepper, seeded and thinly sliced
2 cups fresh, cooked shrimp
11/2 cups cooked rice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1 cup canned chopped tomatoes with juice
1 teaspoon chopped fresh thyme leaves
1. Heat 2 tablespoon oil in a large, heavy skillet or wok over medium-high heat. Add the garlic and onion. Stir-fry for about 2 minutes, until the onion begins to soften. Add the red bell pepper. Stir-fry for 1 minute, until tender. Add the cooked shrimp. Cook for 1 minute. Stir in the cooked rice, stirring until it begins to turn light brown. Stir the salt, pepper, and Tabasco sauce into the rice. Add the tomatoes with juice and thyme leaves to the rice. Bring to a boil.
2. Add the shrimp and vegetables. Cook for another minute, stirring to mix everything together. Serve hot.
Per Serving: Calories: 278 | Fat: 7 g | Saturated fat: 1 g | Cholesterol: 214 mg | Sodium: 333 mg | Total carbohydrates: 23 g | Dietary fiber: 2 g | Sugars: 4 g | Protein: 30 g