Directions:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.
- Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.1 Kcal (1838 kJ) | ||
| Calories from fat | 196.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.79g | 34% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1324.25mg | 55% | |
| Potassium | 137.8mg | 3% | |
| Total Carbs | 51.4g | 17% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 10.87g | 22% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 2.1mg | 12% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 182.08 Kcal (762 kJ) | ||
| Calories from fat | 81.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.04g | 34% | |
|---|---|---|---|
| Cholesterol | 27.27mg | 22% | |
| Sodium | 549.14mg | 55% | |
| Potassium | 57.14mg | 3% | |
| Total Carbs | 21.31g | 17% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.6g | 6% | |
| Protein | 4.51g | 22% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.9mg | 12% | |
| Calcium | 19mg | 5% | |
* 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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