Spicy Brown Rice Veracruz Recipes

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SHRIMP VERA CRUZ



Shrimp Vera Cruz image

This recipe is from The New Family Cookbook for People with Diabetes. It is nice and flavorful and has one of my favorite components--quick. I made this with the tomatoes that have added chili; however, it can also be made with regular dice cut tomatoes. Hope you enjoy. Serve this with fresh bread and a side salad for a quick weeknight dinner.

Provided by PaulaG

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 -2 teaspoon olive oil
1 medium onion, chopped
2 -4 garlic cloves, pressed
1 (14 ounce) can diced tomatoes with green chilies
1 medium jalapeno pepper, seeded and chopped
1 small green bell pepper, cut into thin strips
1 lb medium shrimp, peeled and deveined
1 tablespoon cornstarch
1/4 cup cilantro, coarsely chopped
2 cups hot cooked brown rice
1 lime, cut in wedges

Steps:

  • Heat the oil in a large non-stick skillet over medium heat.
  • Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.
  • Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.
  • In a small dish, combine the cornstarch with 1 tablespoon water and stir to blend; whisk into the skillet and stir until the sauce thickens, about 1 minute then stir in the cilantro.
  • Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.
  • Garnish each dish with lime wedges and serve.

Nutrition Facts : Calories 285.9, Fat 4.1, SaturatedFat 0.7, Cholesterol 172.8, Sodium 569.8, Carbohydrate 35.5, Fiber 3.1, Sugar 2, Protein 26.7

SPICY BROWN RICE VERACRUZ



Spicy Brown Rice Veracruz image

Add something spicy to your family's Mexican cuisine night! Serve brown rice with your meal - a side dish that's ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 2

Number Of Ingredients 7

1 teaspoon vegetable oil
3/4 cup instant brown rice
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon chopped fresh jalapeño chilies, if desired

Steps:

  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.
  • Stir in remaining ingredients. Cover and cook over medium-low heat 5 minutes or until rice is tender.

Nutrition Facts : Calories 350, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 960 mg

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