Shrimp, Peas and Rice

  • Yield: 4 to 6 servings


1 1/4cups rice
1 (14 1/2-ounce) can fat-free chicken broth
1cup water
1teaspoon ground ginger
1/4cup reduced-sodium soy sauce
1pound medium shrimp, peeled
1 (10-ounce) package frozen peas, thawed and drained
1 (8-ounce) can sliced water chestnuts, drained
1/2cup sliced green onions


  1. Place rice in a large skillet coated with nonstick cooking spray and cook over medium heat, stirring occasionally, until rice is golden, 2 to 3 minutes.  Stir in chicken broth, water and ginger.  Continue cooking until mixture comes to a full boil.  Reduce heat to low, cover, and continue cooking until rice is tender and liquid is absorbed, about 15 minutes.  Stir in soy sauce, shrimp, peas and water chestnuts.  Continue cooking, stirring occasionally, until shrimp turn pink, about 8 minutes.  Stir in green onions.

Nutritional Info *per serving

  • Calories 286
  • Fat 1.2g
  • Saturated Fat .3g
  • Cholesterol 108mg
  • Sodium 674mg
  • Carbohydrate 47.9g
  • Protein 18.8g