Craving a flavorful and satisfying meal that won't keep you chained to the stove all evening? Look no further! This shrimp and Spanish rice recipe is the perfect solution for busy weeknights. It's a vibrant, healthy dish bursting with fresh flavors, and it's surprisingly easy to make. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is designed to be accessible and enjoyable for everyone. Get ready to impress yourself and your family with this fantastic homemade cooking creation!
Ingredients:
For the Spanish Rice:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 ½ cups chicken broth
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
For the Shrimp:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
Instructions:
Making the Spanish Rice:
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rice and cook for 1 minute, stirring constantly, to toast the grains slightly. This step enhances the flavor of the rice.
- Pour in the diced tomatoes (undrained), chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork before serving.
Cooking the Shrimp:
- While the rice is simmering, prepare the shrimp. Pat the shrimp dry with paper towels. This helps them brown nicely.
- Heat the olive oil in a separate skillet over medium-high heat.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Avoid overcrowding the pan; cook in batches if necessary.
- Season the shrimp with garlic powder, onion powder, salt, and pepper during cooking.
Combining and Serving:
- Once the rice is cooked and the shrimp is cooked through, gently combine them in a large bowl.
- Garnish with fresh cilantro and serve immediately with lime wedges.
Tips and Variations:
- For a spicier dish, add a pinch of cayenne pepper to the rice.
- Feel free to add other vegetables to the rice, such as corn, peas, or carrots.
- If you prefer a richer flavor, use vegetable broth instead of chicken broth.
- For a vegetarian option, omit the shrimp and add black beans or chickpeas to the rice. This makes for a hearty and delicious vegetarian meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 30-35g
This shrimp and Spanish rice recipe is a perfect example of a quick, easy, healthy, and delicious meal. It's a great option for a weeknight dinner, a casual lunch, or even a potluck contribution. Enjoy!