Shrimp and Rice
A delightful dish combining succulent shrimp with fluffy long-grain rice, aromatic spices, and colorful vegetables, perfect for a quick weeknight dinner or family gatherings.
Ingredients
Main Ingredients
- 1 lb large shrimp (fresh or frozen) Succulent and juicy, shrimp brings an irresistible flavor that enhances every bite.
- 1 cup long-grain rice Provides a fluffy texture that absorbs the aromatic goodness.
- 3 cloves garlic, minced Fresh garlic infuses each mouthful with warm aromas.
- 1 medium yellow onion, chopped Adds foundational sweetness and depth.
- 1 cup bell peppers, diced (mixed colors) Provides crunch and subtle sweetness.
- 2 cups low-sodium chicken broth Transforms the rice into a savory delight.
- 2 tbsp olive oil Enhances the overall richness of the dish.
- 1 tsp cumin Adds earthy, mildly nutty flavor.
- 1 tsp paprika Contributes smoky sweetness and vibrant color.
- 1 unit Juice of 1 lemon Brightens up the dish.
Instructions
Preparation
- If using frozen shrimp, thaw under cold running water and pat dry.
- In a large skillet over medium heat, add olive oil. Once warm, sauté minced garlic and chopped onion until fragrant and translucent.
Cooking
- Stir in diced bell peppers along with cumin and paprika; cook until softened.
- Add rinsed long-grain rice; toast for about 2 minutes before pouring in chicken broth.
- Gently fold in shrimp and lemon juice; cover tightly and simmer on low until rice is tender and shrimp are cooked through (about 15 minutes).
- Fluff rice with a fork before serving; garnish with fresh herbs if desired.
Notes
Common mistakes to avoid include overcooking shrimp, not rinsing the rice, and mishandling cooking time. If you have leftovers, freeze portions in airtight containers and reheat with a splash of broth.