Have a Plant: Fruits & Veggies for Better Health
Preparation Time: 30 minutes
  • 1 teaspoon canola oil
  • 3/4 cup chopped onion
  • 1 small green bell pepper, seeded and chopped
  • 1 small celery rib, thinly sliced
  • 2 teaspoon finely chopped garlic
  • 1 can (14 ounces) crushed tomatoes
  • 2 bay leaves
  • 1 teaspoon ground paprika
  • 1/8- 1/4 teaspoon ground chipotle chili
  • 3/4 pound small or medium shrimp, shelled
  • Salt and freshly ground black pepper
  • 2 cups cooked long-grain brown rice
Heat the oil in a medium skillet over medium-high heat. Sauté the onion, pepper, celery and garlic until the onion is translucent, 4 to 5 minutes. Add the tomatoes, bay leaves, paprika, and chipotle chili. Simmer the sauce, covered, until it is thick, 15 to 20 minutes, stirring it 2 or 3 times. Add the shrimp and cook, uncovered, until they are pink and firm, 5 to 7 minutes, depending on their size. Season to taste with salt and pepper*. Serve over cooked brown rice.
 
Serves:
4
 
1 Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
Calories: 261
Total Fat: 4.0g
Saturated Fat: 0.6g
% of Calories from Fat: 14%
% of Calories from Saturated Fat: 2%
Protein: 22g
Carbohydrates: 35g
Cholesterol: 129mg
Dietary Fiber: 5g
Sodium: 269mg
* Nutrition information does not include optional salt and pepper
 
Each serving provides: An excellent source of Vitamin A, Vitamin C, and magnesium, and a good source of, calcium, potassium and fiber.

Recipe courtesy of the American Institute for Cancer Research (AICR). This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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