4 Serves
51 Mins
Combine the rice, mixed vegetables, and your preferred liquid base in a large pot on the stove.
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IndianVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
97 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
460 mg / 1,250 mgPotassium
537 mg / 4,700 mgSodium
1107 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and simmer for 35 minutes until the rice is fluffy and vegetables are tender.
Add the shrimp to the pot, cover again, and cook for an additional 6 minutes until the shrimp are opaque and fully cooked through.
Season the dish to taste with salt, black pepper, and hot sauce before serving.
1
g4
g10
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Japanese
Japanese