Ingredients
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1 lb large shrimp, peeled and deveined
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1 cup brown rice
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2 tbsp olive oil
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1 onion, chopped
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1 bell pepper, chopped
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3 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes, drained
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1 cup chicken broth
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1 tsp smoked paprika
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½ tsp cayenne pepper (optional, for heat)
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1 tsp dried thyme
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1 tsp ground cumin
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Salt and black pepper, to taste
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2 bay leaves
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1 tbsp Worcestershire sauce
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½ cup frozen peas
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2 tbsp fresh parsley, chopped (for garnish)
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1 tbsp fresh lemon juice (for serving)
Instructions
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Cook the Rice:
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In a medium saucepan, cook brown rice according to package instructions, using chicken broth instead of water for extra flavor. Set aside.
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Sauté the Vegetables:
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Heat olive oil in a large skillet or Dutch oven over medium heat.
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Add the onion and bell pepper, cooking for 4–5 minutes until softened.
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Stir in the garlic and cook for another 1–2 minutes until fragrant.
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Add the Seasonings & Tomatoes:
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Stir in smoked paprika, cayenne pepper, thyme, cumin, and a pinch of salt and black pepper.
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Add the diced tomatoes and Worcestershire sauce. Stir everything together and cook for about 3–4 minutes.
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Cook the Shrimp:
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Add the shrimp to the skillet and cook for 3–4 minutes, or until they turn pink and opaque.
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Add the cooked brown rice to the skillet, stirring to combine all the ingredients.
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Finish the Dish:
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Add the frozen peas and cook for another 2 minutes, just until the peas are heated through.
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Taste and adjust seasoning with more salt, pepper, or cayenne if needed.
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Serve:
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Garnish with chopped parsley and a squeeze of fresh lemon juice. Serve hot and enjoy this flavorful one-pan dish!
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