- and turmeric. Bring to a boil. Reduce heat to low; cover and cook
- for 10 minutes.
- Add the shrimp, peas and olives. Cover and cook 10 minutes longer or
- until rice is tender, shrimp turn pink and liquid is absorbed. Add
- chicken; heat through. Serve with lemon wedges. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 367 calories, 8 g fat (1 g saturated fat), 144 mg cholesterol, 778 mg sodium, 36 g carbohydrate, 3 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.