Summer Vegetables with Shrimp and Rice

  • Prep 15 min
  • Total 15 min
  • Ingredients 10
  • Servings 4

Ingredients

1
tablespoon olive oil
1/4
cup sliced green onions
1
medium zucchini, sliced
1
medium carrot, chopped
1/4
teaspoon salt
1/4
teaspoon dried thyme leaves
1/8
teaspoon pepper
1
(14 1/2-oz.) can ready-to-serve vegetable broth
1 1/2
cups uncooked instant brown rice
1/2
lb. frozen cooked small salad shrimp, thawed

Steps

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  • 1
    In large saucepan, combine all ingredients except rice and shrimp; mix well. Bring to a boil. Add rice; return to a boil. Reduce heat to low; cover and cook 5 to 8 minutes or until all liquid is absorbed.
  • 2
    Stir in shrimp; cook until thoroughly heated.

Notes









Tips

Expert Tips

  • Small shrimp usually are the least expensive. Since you get more per pound, they also go further to flavor this one-dish meal.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
240
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
110mg
37%
Sodium
740mg
31%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
12%
Sugars
4g
Protein
16g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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