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Nutrition Facts
Serving Size 1 (255g) Recipe makes 4 servings
Calories 360
Calories from Fat 115		(32%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 118mg		39%
Sodium 225mg		9%
Potassium 391mg		11%
Total Carbohydrate 40.3g		13%
	Dietary Fiber 4.9g	19%
	Sugars 5.4g
Protein 19.8g		39%
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Dante's Rice

Recipe #134746 | 20 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ~Leslie~
Aug 24, 2005

A delicious dish of Rice with Shrimp, Peas and Bacon. Can be served as a side dish or main course if you increase amounts. Fast and simple and sure to please. Hope you enjoy!

SERVES 4 (change servings and units)

Ingredients

2 cups peas
2 slices bacon
2 scallions
2 tablespoons extra-virgin olive oil
oil
salt
1/2 teaspoon sugar
2 cups cooked rice
1/2 lb shelled cooked shrimp

Directions

1
Cook peas until almost done, drain into a colander, and rinse under a light spray of lukewarm water. Allow to Drain.
2
Heat oil in pan.
3
Cut the 2 slices of bacon into cubes and place in the pan.
4
Cut the 2 scallions into thin rounds and add into pan.
5
Cook on medium heat for 10 minutes. Meanwhile, cook rice.
6
Fold sugar into cooked rice, add the peas and 1/2 pound of shelled cooked shrimp, bacon and scallions, fluff with a fork, and serve immediately.

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Featured Reviews for This Recipe

From: PaulaG

On Apr 20, 2008

I made this for lunch using precooked brown rice and snap peas along with a can of tiny shrimp. It made a delicious and quick meal.

1 person found this review helpful

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From: Dienia B.

On Jun 10, 2007

really good stuff fast to put together

0 people found this review helpful

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From: bluemoon downunder

On Nov 26, 2005

Like the previous reviewers – I was using a non-stick pan – I omitted the oil, and I made this with a can of pink salmon (drained), instead of the shrimps: it’s what I had on hand. I cooked the rice first so that it was ready to add when I needed it and, in step four, I added 4 cloves of chopped garlic, a cup of thinly sliced mushrooms (I just can’t resist throwing in garlic and mushrooms whenever and wherever I see the possibility of doing so!) and a teaspoon of dried thyme. They only needed about 5 minutes cooking time. A versatile and delicious recipe which I’m sure I’ll make differently each time I make it. Thank you so much for sharing this fabulous lower fat recipe!

1 person found this review helpful

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From: duonyte

On Nov 25, 2005

What a great way to deal with leftovers - fried rice without the frying. I used leftover duck instead of shrimp, also skipped the oil. Very easy light meal.

0 people found this review helpful

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Read all 5 reviews