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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse, stem, seed and chop bell peppers. | 2. In a 5-6 quart nonstick pan over high heat, stir 1 and 1/2 cups chopped red peppers with the oil and ham until peppers are limp, about five minutes. | 3. Add rice, water (as specified on package) and seasoning packets. | 4. Bring to a boil, cover reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes, stirring occasionally. | 5. About 8 minutes before rice is done, in a 4 to 5 quart pan over high heat, bring broth and saffron to a boil. | 6. Stir in shrimp, cover and return to a boil. | 7. Reduce heat and simmer until shrimp is opaque in center of thickest part (cut to test) about 5 minutes. | 8. With a slotted spoon, transfer shrimp to a small bowl. | 9. Return broth to a boil over high heat. | 10. Stir peas into rice mixture and cook until they're hot, about 2 minutes. | 11. Mound hot rice mixture equally in the center of 6 wide soup bowls, spoon shrimp around rice, sprinkle with remaining chopped red peppers, and ladle broth around rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	2			-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
ham	1	cup	cubed cooked	-	-	-	-
spanish rice mix				-	-	-	-
chicken broth	1 1/2	1/2	fat-skimmed	117.18	2.835	16.7076	3.9312
saffron thread	1/4	teaspoon		-	-	-	-
pea			frozen	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.