Spanish Rice And Shrimp
Spanish Rice And Shrimp combines flavorful seasoned rice with tender shrimp, infused with smoky chili and cumin notes. This vibrant dish is perfect for weeknights or casual gatherings, offering a satisfying meal with bold flavors and a hint of tang from vinegar. Quick to prepare and full of zest, it delights seafood and rice lovers alike.
Ingredients
- 1 large onion, chopped ⓘ
- 2 cloves garlic, chopped ⓘ
- 1 green bell pepper, chopped ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 c. long-grain rice ⓘ
- 1 Tbsp. chili powder ⓘ
- 1/2 tsp. ground cumin ⓘ
- 3/4 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 (14 oz.) can reduced-sodium chicken broth ⓘ
- 1 large tomato, quartered ⓘ
- 1 Tbsp. vinegar ⓘ
- few drops liquid red pepper seasoning ⓘ
- 1 lb. shrimp, shelled and cleaned ⓘ
Instructions
- Saute onion, green pepper, and garlic in olive oil in a nonstick skillet for 3 minutes.
- Add rice, chili powder, cumin, salt, and pepper to the skillet.
- Cook, stirring, for 1 minute.
- Add chicken broth and water to make 2 1/4 cups total.
- Add the water and chicken broth mixture to the skillet with the rice mixture.
- Add the quartered tomato, vinegar, and a few drops of liquid red pepper seasoning.
- Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
- Add the shelled and cleaned shrimp during the last 5 minutes of cooking, stirring to combine and cook until pink and opaque.
- Serve hot, garnished with additional seasonings if desired.
Tips & Substitutions
For added flavor, consider using fresh shrimp instead of frozen, and feel free to substitute brown rice for long-grain rice for a healthier option, just be sure to adjust cooking time accordingly. If you like a bit more heat, increase the amount of liquid red pepper seasoning. You can also add peas or corn for extra vegetables.
Serving Suggestions
Serve this dish hot, garnished with fresh cilantro or parsley for a pop of color. It pairs beautifully with a side salad or crusty bread. For a complete meal, consider serving with a light soup like Leek And Potato Soup or a refreshing green salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to keep the rice moist, and warm it in a skillet over medium heat, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Rice And Shrimp contains roughly 192 calories, with 8g protein, 31g carbohydrates, and 4g fat. It is an excellent source of vitamin C (59% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2310mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before adding them to the skillet during the last few minutes of cooking. This ensures they cook evenly and reach the perfect pink and opaque texture.
What can I substitute for chicken broth?
If you want a vegetarian option, use vegetable broth instead of chicken broth. You can also use water, but the flavor will be less rich. To enhance it, add a splash of soy sauce or a few herbs.
How can I make this dish spicier?
To add more heat, increase the amount of liquid red pepper seasoning or add chopped jalapeños to the sautéed vegetables. Alternatively, you can serve with a hot sauce on the side for those who prefer to control their spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).