Description
A bold and comforting Southern-inspired rice dish made with tender shrimp, colorful bell peppers, and warming spices.
Ingredients
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Long-grain white rice – 1½ cups (300 g)
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Chicken or vegetable broth – 3 cups (720 ml)
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Raw shrimp, peeled and deveined – 1 lb (450 g)
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Olive oil – 2 tablespoons
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Onion, diced – 1 medium (150 g)
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Green bell pepper, diced – 1 cup (150 g)
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Red bell pepper, diced – 1 cup (150 g)
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Yellow bell pepper, diced – ½ cup (75 g)
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Garlic, minced – 4 cloves (12 g)
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Paprika – 2 teaspoons
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Smoked paprika – 1 teaspoon
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Cayenne pepper – ¼–½ teaspoon
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Dried thyme – 1 teaspoon
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Dried oregano – 1 teaspoon
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Black pepper – 1 teaspoon
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Salt – 1¼ teaspoons
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Bay leaf – 1
Instructions
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Rinse rice and cook with broth until tender; fluff and set aside.
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Season shrimp lightly with salt, pepper, and paprika.
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Sauté onion in olive oil until soft, then add bell peppers and cook until tender.
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Stir in garlic and all remaining seasonings with bay leaf.
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Add shrimp and cook until just opaque.
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Fold in cooked rice and heat through evenly.
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Remove bay leaf and serve hot.
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Notes
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Adjust spice levels to taste by increasing or reducing cayenne.
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For best texture, avoid overcooking the shrimp.
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Leftovers keep well refrigerated for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes