Instructions: Heat oil in a saucepan over medium heat until hot. Add onion and mint; saute until onion is tender. Stir in rice. Add water and bring to a boil.

Cover, reduce heat and simmer 20 minutes until liquid is absorbed. Remove from heat and stir in pepper.

Note: original recipe used 2 cups low-salt chicken stock for the water. I used water since i was using it with shrimp, not chicken. These numbers are based on using the chicken stock. serving size 1/2 cup. calories 133

For one serving of rice with shrimp: 324 calories (25% from fat) :)

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