1x 2x 3x
1 cup brown rice ½ teaspoon turmeric 1 yellow onions , diced 1 tablespoon olive oil 1 red pepper sliced 10 shrimp , peeled and cooked ½ bunch cilantro/ coriander pepper salt
Heat the oil in a medium sauce pan placed over a medium heat.
Sweat the diced onion for a few minutes until soft and translucent.
Add the red pepper and stir to coat in the oil and mix with the onion.
Add the rice and cook with water or chicken broth according to package instructions.
In the last 5 minutes place the cooked shrimp in the pan with the rice and cover.
Divide between 4 bowls and top with the cilantro and serve with lemons.
Serves 4 or 2 with leftovers for lunch.
Calories: 239 kcal | Carbohydrates: 40 g | Protein: 7 g | Fat: 5 g | Cholesterol: 37 mg | Sodium: 121 mg | Potassium: 242 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 950 IU | Vitamin C: 40.7 mg | Calcium: 44 mg | Iron: 1.5 mg