medium onion, chopped
garlic cloves, minced
quick-cooking brown rice
1 400-mL jar
tikka masala sauce, such as Patak's Original
red bell pepper, chopped (2 cups)
large frozen shrimp, thawed and peeled
- HEAT oil in a large frying pan over medium. Add onion and garlic. Cook until soft, 4 min. Stir in rice, tikka masala, bell pepper, salt, pepper and water. Bring to a boil. Reduce heat to medium-low. Cover and simmer until rice is almost cooked, about 15 min.
- STIR in peas, spinach and shrimp. Cover and continue to cook until shrimp turn pink and rice is cooked, 5 to 6 min.
Kitchen Tip: We used Uncle Ben’s Wholegrain Brown Rice, which cooks in 20 min.
Protein 19 g
Carbohydrates 22 g
Fat 9 g
Fibre 4 g
Sodium 453 mg
Excellent source of vitamin C
Chatelaine Quickies: Cold Noodles with shrimp and peaches