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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large non-stick skillet over medium heat. | 2. Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes. | 3. Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes. | 4. 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. | 5. Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture. | 6. Garnish each dish with lime wedges and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1 -2	teaspoon		0.0	0.0	0.0	0.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2 -4			-	-	-	-
tomato green chilies	1	can	diced	-	-	-	-
jalapeno pepper	1		seeded chopped	-	-	-	-
green bell pepper	1		cut	-	-	-	-
shrimp	1	lb	peeled deveined	385.3342	0.0	91.1202	2.312
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
brown rice	2	cups	cooked	1147.08	241.6768	22.8468	8.7848
lime	1		cut	-	-	-	-

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