Mexican Red Rice with Shrimp

Restaurant-style Mexican food just got a whole lot easier. Your slow cooker manages to do everything to get South-of-the-Border flavor to the table while you kick back and relax.

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  • Makes: 6 servings
  • Serving Size: 1 2/3 cups
  • Makes: 10 cups
  • Prep: 20 mins
  • Slow Cook: 2 hrs 40 mins to 2 hrs 45 mins (high)

Mexican Red Rice with Shrimp

Directions

  1. Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Combine the first ten Ingredients (through salt) in the prepared cooker.
  2. Cover and cook on high for 2 1/2 hours. Stir in shrimp and tomatoes. Cover and cook on high for 10 to 15 minutes more or until shrimp are opaque. Just before serving, stir in cilantro.

From the Test Kitchen

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

For a side dish option, omit the shrimp.

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Nutrition Facts (Mexican Red Rice with Shrimp)

  • Per serving:
  • 358 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 243 mg chol. ,
  • 1103 mg sodium ,
  • 48 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 38 g pro.
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