Directions:
- Combine chicken broth, brown rice, 1 tablespoon butter, and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
- Heat 1 tablespoon butter and olive oil in a skillet over medium heat; cook and stir onion and jalapeno peppers in the hot butter and oil until onion is slightly softened, 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Pour red wine and Worcestershire sauce into onion mixture; mix in chipotle peppers. Cook and stir mixture until liquid is slightly evaporated, about 5 minutes. Add shrimp and cook until opaque, about 5 minutes. Reduce heat and simmer until liquid is reduced, about 15 minutes. Serve shrimp mixture over cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 793.57 Kcal (3323 kJ) | ||
| Calories from fat | 386.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.97g | 66% | |
|---|---|---|---|
| Cholesterol | 113.9mg | 38% | |
| Sodium | 2691.56mg | 112% | |
| Potassium | 494.27mg | 11% | |
| Total Carbs | 83.37g | 28% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 17.08g | 34% | |
| Vitamin C | 20.8mg | 35% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3mg | 17% | |
| Calcium | 81.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 190.36 Kcal (797 kJ) | ||
| Calories from fat | 92.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 66% | |
|---|---|---|---|
| Cholesterol | 27.32mg | 38% | |
| Sodium | 645.65mg | 112% | |
| Potassium | 118.57mg | 11% | |
| Total Carbs | 20g | 28% | |
| Sugars | 0.72g | 12% | |
| Dietary Fiber | 1.17g | 20% | |
| Protein | 4.1g | 34% | |
| Vitamin C | 5mg | 35% | |
| Iron | 0.7mg | 17% | |
| Calcium | 19.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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