Method:Boiling

1. Formula

1. 2 tablespoons cooking oil
2. 1/2 pound ground pork
3. 1 onion, chopped
4. 2 ribs celery, diced
5. 1 green bell pepper, diced
6. 1 clove garlic, minced
7. 1/4 teaspoon cayenne
8. 1/2 teaspoon paprika
9. 1/2 teaspoon dried oregano
10. 1 bay leaf
11. 1 3/4 teaspoons salt
12. 1/4 teaspoon fresh-ground black pepper
13. 1 1/2 cups long-grain rice
14. 3 cups canned low-sodium chicken broth or homemade stock
15. 1 pound medium shrimp, shelled and halved
16. 2 scallions, including green tops, chopped

2. Nutrition Information

• Calories: 571 kcal
• Carbohydrates: 63 g
• Dietary Fiber: 3 g
• Fat: 17 g
• Protein: 37 g
• Sugars: 4 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the pork and cook until the meat is no longer pink, about 2 minutes.
2. Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the cayenne, paprika, oregano, bay leaf, salt, black pepper, and rice. Cook for 1 minute, stirring. Add the broth. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes.
3. Raise the heat to moderate and stir in the shrimp. Cover and cook for 2 minutes. Remove the pan from the heat and let stand, covered, until the rice and shrimp are just done, about 5 minutes longer. Remove the bay leaf. Stir in the scallions.

4. Remark

Notes: