Directions:
- Cook rice in boiling water 7 minutes. Add peas; cover and cook 3 minutes. Drain well; set aside.
- While the rice cooks, combine hot water and saffron threads in a small bowl. Heat a large nonstick skillet over medium-high heat. Add chorizo, and cook for 3 minutes or until lightly browned, turning once. Add shrimp and the next 4 ingredients (shrimp through red pepper), and sauté for 3 minutes. Add the saffron mixture and tomatoes, and bring to a boil. Reduce heat, and simmer for 4 minutes, stirring occasionally. Stir in rice and peas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.55 Kcal (1635 kJ) | ||
| Calories from fat | 200.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.24g | 34% | |
|---|---|---|---|
| Cholesterol | 66.14mg | 22% | |
| Sodium | 1336.98mg | 56% | |
| Potassium | 157.16mg | 3% | |
| Total Carbs | 39.14g | 13% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 10.82g | 22% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 1.9mg | 10% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 229.58 Kcal (961 kJ) | ||
| Calories from fat | 117.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.08g | 34% | |
|---|---|---|---|
| Cholesterol | 38.88mg | 22% | |
| Sodium | 785.92mg | 56% | |
| Potassium | 92.39mg | 3% | |
| Total Carbs | 23.01g | 13% | |
| Sugars | 0.84g | 6% | |
| Dietary Fiber | 1.73g | 12% | |
| Protein | 6.36g | 22% | |
| Vitamin C | 3.2mg | 9% | |
| Iron | 1.1mg | 10% | |
| Calcium | 24.9mg | 4% | |
* 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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