Ingredients
-
1 lb medium shrimp, peeled and deveined
-
1 ½ cups long-grain rice
-
3 cups chicken or seafood broth
-
1 small onion, finely chopped
-
1 red bell pepper, diced
-
1 green bell pepper, diced
-
2 cloves garlic, minced
-
1 cup frozen peas
-
¼ cup tomato paste
-
1 tsp ground cumin
-
½ tsp smoked paprika
-
Salt and black pepper, to taste
-
2 tbsp olive oil
-
¼ cup fresh cilantro, chopped (for garnish)
-
Lime wedges, for serving
Instructions
-
Cook the Aromatics:
-
In a large skillet or pot, heat olive oil over medium heat.
-
Sauté onion, bell peppers, and garlic until softened, about 4-5 minutes.
-
-
Toast the Rice & Add Flavor:
-
Stir in rice, cumin, paprika, salt, and pepper.
-
Add tomato paste and cook for another 2 minutes, stirring to coat the rice.
-
-
Simmer the Rice:
-
Pour in broth, bring to a boil, then reduce to a simmer.
-
Cover and cook for 15-18 minutes, until rice is tender and liquid is absorbed.
-
-
Cook the Shrimp:
-
Nestle shrimp into the rice during the last 5 minutes of cooking.
-
Add frozen peas and continue to cook until shrimp are pink and opaque.
-
-
Fluff & Garnish:
-
Gently fluff the rice with a fork and stir to combine.
-
Garnish with fresh cilantro and serve with lime wedges on the side.
-