Combine broth, water, and rice in a medium-sized saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer for about 17 minutes or until liquid is absorbed and rice is tender.
While rice is cooking, heat oil in a large nonstick skillet over medium-high heat. Coarsely chop onion. Add onion, garlic, and hot red pepper flakes to oil. Cook, stirring occasionally, for 3 minutes. Add shrimp and stir-fry for 3 to 4 minutes or until shrimp is opaque. Add cooked rice and stir-fry for 1 minute. Stir in basil. Sprinkle with cheese and black pepper if desired. Serve immediately.
Wine Pairing(s)
Barnard Griffin Chardonnay
Au Bon Climat Chardonnay
Gunn Estate Chardonnay ''Unoaked''
San Giusto a Rentennano Chianti Classico
Starry Night Chardonnay
Lungarotti Rubesco Vigna Monticchio
Chandon Blanc de Noirs
Poggio al Pino Chianti
Thorn-Clarke 'Terra Barossa' Chardonnay
Geyser Peak Chardonnay 'Russian River'
Calories From Fat 41 Protein 26 Total Fat 4 Carbohydrates 40
Calories 320 Calcium 65 Iron 3 Sodium 168 Vitamin A 460 Vitamin C 2
This recipe has been added to the following public cookbooks:
sal's style
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