Serves: 4
Total Calories: 517
1. Coat a large skillet with the oil and heat over medium heat. Add onion, garlic, celery, and green pepper sauté until tender.
2. Stir in the rice, broth, chicken, and tomatoes. Bring to a boil, reduce the heat, and let simmer for 25 minutes. Add the shrimp, hot pepper sauce, and pepper and let simmer for 5 minutes. Transfer to a serving platter to serve.
EXCHANGES
2 1/2 Starch
1 Vegetable
2 Lean Meat
NUTRITION FACTS
Calories 349
Calories from Fat 79
Total Fat 9 grams
Saturated Fat 2 grams
Cholesterol 80 milligrams
Sodium 430 milligrams
Total Carbohydrate 43 grams
Dietary Fiber 3 grams
Sugars 13 grams
Protein 25 grams
This Chicken And Shrimp recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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