How To Make Spanish Rice and Shrimp Recipe
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Serves:
Ingredients
- 2 cups of long-grain rice
- 1 pound of shrimp, peeled and deveined
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14.5 oz) of diced tomatoes
- 2 cups of chicken broth
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
- Lime wedges, for serving
Instructions
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In a large skillet, heat some oil over medium heat. Add the onion, garlic, and bell peppers. Cook until softened, about 5 minutes.
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Add the rice to the skillet and cook, stirring constantly, for 2-3 minutes until lightly toasted.
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Stir in the diced tomatoes, chicken broth, paprika, cumin, chili powder, salt, and pepper. Bring to a simmer.
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Reduce the heat to low, cover the skillet, and let the rice cook for 15-20 minutes until tender and the liquid is absorbed.
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While the rice is cooking, season the shrimp with salt and pepper. In a separate skillet, cook the shrimp over medium-high heat until they turn pink and cooked through, about 2-3 minutes per side.
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Once the rice is cooked, fluff it with a fork and stir in the cooked shrimp.
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Serve the Spanish rice and shrimp hot, garnished with chopped cilantro and lime wedges on the side.
Nutrition
- Calories : 370 kcal
- Total Fat : 3g
- Saturated Fat : 0.5g
- Cholesterol : 170mg
- Sodium : 780mg
- Total Carbohydrates : 67g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 23g
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