ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rice with Mushrooms and Shrimp

Yield 4 servings (serving size: about 1 3/4 cups)
Lemon juice and rind add a bright accent to rice with mushrooms and shrimp.

Ingredients

  • 1 cup uncooked basmati rice
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped carrot
  • 4 garlic cloves, minced
  • 1 1/2 cups chopped mushrooms
  • 1/2 cup chopped bottled roasted red bell peppers
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1/4 cup minced fresh chives
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons capers
  • 1 1/2 teaspoons grated lemon rind

Nutrition Information

  • calories 438
  • caloriesfromfat 14 %
  • fat 6.7 g
  • satfat 1.1 g
  • monofat 2.9 g
  • polyfat 1.6 g
  • protein 40 g
  • carbohydrate 56.6 g
  • fiber 3.6 g
  • cholesterol 259 mg
  • iron 6.4 mg
  • sodium 733 mg
  • calcium 116 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add carrot and garlic; sauté 3 minutes. Add mushrooms; sauté 3 minutes. Stir in bell pepper, broth, salt, pepper, and shrimp. Cover, reduce heat to medium, and cook 3 minutes or until shrimp are done. Stir in rice, chives, and remaining ingredients. Cook 3 minutes or until thoroughly heated, stirring constantly.