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RECIPE
12 INGREDIENTS9 STEPS45MIN

Curry Rice with Langostinos and Vegetables

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This delicious dish is filled with Langostinos, Vegetables and strong a curry and cumin flavor. These flavors blend well and create a fantastic dish for any dinner!
45MIN
Total Time

Cocina Familiar

Enjoy a lot of cooking recipes of all categories: first courses, meat recipes , diet recipes, desserts of all kinds ... and I also have organized lists of reproductions of my program Family Kitchen
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
6
Green Garlic , chopped
1
Red Bell Pepper , chopped
6
Green Beans , chopped
14 oz
Langostinos
1 tsp
Madras Curry Powder
2 1/4 cups
Bomba Rice
5 cups
Water
to taste
to taste

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Nutrition Per Serving

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CALORIES
572
FAT
2.5 g
PROTEIN
42.5 g
CARBS
123.7 g

Cooking Instructions

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Step 1
Peel the outer leaves off the Artichoke (6) until you get to the smooth center. Remove the stem and cut about 1 inch off the top.
Step 2
Cut the artichoke centers in half an slice thinly.
Step 3
Place a pan over the heat with Olive Oil (to taste) covering the bottom of the pan. Add the vegetables in the following order: Green Garlic (6), Red Bell Pepper (1), Green Beans (6) and artichoke.
Step 4
Season with Salt (to taste) and sauté the vegetables until cooked. Add in the Langostino (400 gram) and season again with salt. Cook until the langostinos turn orange.
Step 5
Once the langostino's are cooked, remove and peel to add back in. Add in the Canned Tomato Purée (3 tablespoon) and cook until dissolved.
Step 6
Add the Bomba Rice (400 gram), Ground Turmeric (1 teaspoon) and Madras Curry Powder (1 teaspoon). Stir the rice and cook for 1 minute.
Step 7
Once you've cooked the rice, add in the Water (1.2 liter). Let it cook and do not stir the rice for the rest of the cooking process. Turn up the heat till the water starts boiling, cook for 12 minutes.
Step 8
After 12 minutes have elapsed lower the heat to medium and cook for another 8 minutes. Afterward, turn off the heat cover the pan with the lid or a cloth, being careful so that it does not touch the rice.
Step 9
Let it rest for 10 minutes, then serve.

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Nutrition Per Serving
Calories
572
% Daily Value*
Fat
2.5 g
3%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
112.0 mg
37%
Carbohydrates
123.7 g
45%
Fiber
26.5 g
95%
Sugars
10.9 g
--
Protein
42.5 g
85%
Sodium
2591.0 mg
113%
Vitamin D
--
--
Calcium
410.4 mg
32%
Iron
9.6 mg
53%
Potassium
1732.0 mg
37%
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