Serves: 6
Total Calories: 357

1 cup uncooked regular long-grain white rice
2 cups water
1/4 cup oil
1 , medium green bell pepper, , cut into thin strips
2 medium onions, thinly sliced
1/2 cup chopped celery
1 garlic clove, minced
1 (16-ounce) can whole tomato, undrained, cut up
1/4 cup chili sauce
1 teaspoon lemon juice
1/4 to 1/2 teaspoon hot pepper sauce
1/2 cup slivered almonds
1/4 cup raisins
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon curry powder
1 bay leaf
1 pound shelled deveined cooked medium shrimp

1. Cook rice in water as directed on package.

2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add bell pepper, onions, celery and garlic cook and stir until crisp-tender.

3. Add all remaining ingredients except shrimp. Reduce heat to low cover and simmer 40 to 50 minutes or until flavors are blended, stirring occasionally.

4. Add shrimp. Simmer an additional 10 minutes or until thoroughly heated. Remove bay leaf. Serve over rice.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 380 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 2 g 10% * Cholesterol: 150 mg 50% * Sodium: 540 mg 23% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 4 g 16% * Sugars: 10 g * Protein: 22 g * Vitamin A: 20% * Vitamin C: 40% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fruit, 2 Vegetable, 2 Very Lean Meat, 2 1/2 Fat or 2 Carbohydrate, 2 Vegetable, 2 Very Lean Meat, 2 1/2 Fat

See Cook's Note: Cooking Shrimp

Nutritional Facts:

Serves: 6
Total Calories: 357
Calories from Fat: 145

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Cook's Note: How Much to Buy
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Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
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