Ingredients:
- 2 fresh jalapeno chilies (approx 3-inch)
- 3 medium pear shaped roma tomatoes, diced
- lime wedge
Directions:
- Cut one chile in half lengthwise (carefully remove the seeds for less heat).
- Thinly slice the remaining chile and set it aside.
- In a 6-quart pan, combint the oil, onion, garlic, cumin seed, and 1 or two chile halves (to taste).
- Stir over medium-high heat, then cover for about 5 minutes (until the onion is limp).
- Add the broth and the rice.
- Bring to a boil over high heat, cover, and simmer on low for about 25 to 30 minutes (until the rice is tender).
- Add the tomatoes, peas, and 3/4 of the shrimp.
- Simmer uncovered until hot.
- Fish out and discard the chile halves.
- Ladle the chowder into wide soup bowls.
- Mound remaining shrimp equally in each bowl.
- Garnish with lime and sliced chiles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.88 Kcal (1159 kJ) | ||
| Calories from fat | 144.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.02g | 25% | |
|---|---|---|---|
| Cholesterol | 104.31mg | 35% | |
| Sodium | 338.66mg | 14% | |
| Potassium | 427.38mg | 9% | |
| Total Carbs | 14.03g | 5% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 21.25g | 43% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 1mg | 6% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 78.89 Kcal (330 kJ) | ||
| Calories from fat | 41.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 25% | |
|---|---|---|---|
| Cholesterol | 29.72mg | 35% | |
| Sodium | 96.49mg | 14% | |
| Potassium | 121.77mg | 9% | |
| Total Carbs | 4g | 5% | |
| Sugars | 0.57g | 8% | |
| Dietary Fiber | 0.22g | 3% | |
| Protein | 6.05g | 43% | |
| Vitamin C | 1.3mg | 7% | |
| Iron | 0.3mg | 6% | |
| Calcium | 20.1mg | 7% | |
* 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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