3 tablespoons finely chopped onion
3 tablespoons olive oil
1 1/2 cups cooked rice
1/2 cup dry white wine
1 liter chicken broth
1 red bell pepper, diced
1 medium yellow bell pepper, diced
1/2 cup zucchini, diced
1/3 cup frozen peas
125g jumbo shrimp, peeled and deveined
Salt to taste
1/2 cup yogurt
1 teaspoon black pepper
1 tablespoon chopped fresh parsley
3 tablespoons finely chopped onion
3 tablespoons olive oil
1 1/2 cups cooked rice
1/2 cup dry white wine
1 liter chicken broth
1 red bell pepper, diced
1 medium yellow bell pepper, diced
1/2 cup zucchini, diced
1/3 cup frozen peas
125g jumbo shrimp, peeled and deveined
Salt to taste
1/2 cup yogurt
1 teaspoon black pepper
1 tablespoon chopped fresh parsley
Heat the olive oil in a large skillet over medium heat
Add the onion and cook until it's translucent
Add the rice and cook, stirring constantly, until it's lightly toasted
Add the wine and let it simmer until it's almost gone
Add 2 cups of chicken broth at a time, stirring constantly, until the rice is cooked and creamy
Add the bell peppers, peas, zucchini, and shrimp
Continue to add the broth as needed
Cook for an additional 5 minutes
Season with salt if necessary
Stir in the yogurt, black pepper, and parsley
Serve immediately
Serves 6., approximately 417 calories per serving.
