|Shrimp||1 Pound, cleaned|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Water||1 1⁄2 Cup (24 tbs)|
|Green pepper||1 Medium, cut into thin strips|
|Dried basil leaves||3⁄4 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Chicken bouillon cube||1|
|Rice||1 1⁄2 Cup (24 tbs)|
|Clams||8 , well scrubbed|
Cook and stir shrimp with onion and garlic in hot oil in large skillet until shrimp turn pink.
Stir in tomatoes with juice, tomato sauce, water, green pepper, seasonings and bouillon cube.
Bring to a full boil, breaking up tomatoes with spoon.
Stir in rice.
Cover; remove from heat.
Let stand 5 minutes.
Meanwhile, place clams on rack in pan with water below rack.
Bring to a boil.
Cover and steam 5 to 10 minutes or until clams open.
Discard any unopened clams.
Fluff rice mixture with fork and serve topped with clams.
Serving size: Complete recipe
Calories 1995 Calories from Fat 373
% Daily Value*
Total Fat 42 g64.9%
Saturated Fat 6.3 g31.4%
Trans Fat 0 g
Cholesterol 743.8 mg247.9%
Sodium 2692.8 mg112.2%
Total Carbohydrates 257 g85.7%
Dietary Fiber 11.3 g45%
Sugars 9.5 g
Protein 137 g273%
Vitamin A 51.3% Vitamin C 277.8%
Calcium 57% Iron 217.9%
*Based on a 2000 Calorie diet