Main Course, Recipes, Sides

Mexican Rice with Shrimp

Lenten season is here and I have a one-pot meatless meal for you.  Mexican Rice with Shrimp!  Once a week for the next seven weeks, I will be posting a new meatless recipe (no red meat, pork, or chicken) as part of a Lent recipe blog hop, which means you’ll find many more ideas for your meatless Friday’s at the end of this post.

Here is what you will need for a Mexican Rice with Shrimp, one-pot meal

Shrimp and Garlic Mexican Rice

Mexican Rice with ShrimpOne item not pictured is the garlic salt.  I left that out accidentally, but it ended up being a good thing because it reminded me that we can always add it later.  Salt is a sensitive ingredient that should be used sparingly in my opinion.  As long as there is some salt included in the recipe to help bring out the flavors, you don’t need to get crazy and add a lot.  It can always be added at the end, so taste test often!

Shrimp and Garlic Mexican RiceFirst off, make sure to dice up the tomatoes, onion, and garlic before you start.  You’re going to want to have these ready to go as soon as the rice is done being toasted.

Shrimp and Garlic in Mexican RiceThen, in a large saute pan on medium heat, add roughly a tablespoon of extra virgin olive oil, but not more than two.

Shrimp and Garlic in Mexican RiceAdd the rice and stir constantly to keep the rice from burning or getting too brown.  Toast until you see some of the rice grains begin to change into a light golden brown color, but still very much white in color.  This should take about ten minutes.

Shrimp and Garlic in Mexican RiceOnce you see the rice start to change color, go ahead and add the onion and garlic.  Cook them in the rice for about a minute stirring constantly still.  You definitely want to keep the rice, garlic and onion moving because they will burn easily.

Shrimp and Garlic in Mexican RiceStill on medium heat, add the tomato and incorporate it into the rice well.  Let the rice soak up the tomato juices for a minute.  Continue to stir, toss, and mix like no tomorrow.

Shrimp and Garlic in Mexican RiceAfter the rice has had a chance to start cooking with the tomato (about a minute), add the four cups of chicken broth…

Shrimp and Garlic in Mexican Riceand all the seasonings.

Shrimp and Garlic in Mexican RiceLet it come to a low boil.  Reduce the heat to low, then add the chopped cilantro.

Shrimp and Garlic in Mexican RiceI typically remove the stems from the cilantro then loosely chop the leaves, this time however, I didn’t.  Instead I chopped the entire bunch into three sections (just to shorten the stems).

Shrimp and Garlic in Mexican RiceStir the cilantro in the rice well, then cover again and keep the temp lowwwww.  Cook for another ten minutes.

Shrimp and Garlic in Mexican RiceAfter ten minutes, add the shrimp and stir making sure to submerge them into the rice.

Shrimp and Garlic in Mexican RiceSee what I mean?  Submerge them.  Press the rice down to seal them in there good.  The shrimp will start to cook instantly.

Mexican Rice with ShrimpReturn the lid onto the pan again and cook another five minutes.  After five minutes turn off the heat.

Mexican Rice with ShrimpServe immediately!

I sometimes like to add a sprinkle of Lawry’s garlic salt or lemon juice.  Or both :).

 

Mexican Rice with Shrimp

 

Related Recipe: Shrimp and mushroom quinoa with white truffle oil

 

Mexican Rice with Shrimp
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • extra virgin olive oil
  • 1¾ cup white rice
  • 3 tablespoons minced shallot
  • 2 large minced garlic cloves
  • 1½ cups diced roma tomatoes
  • 4 cups chicken or vegetable broth
  • ½ teaspoon dried basil leaves
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon garlic salt
  • ¾ cup loosely packed chopped cilantro
  • 1 pound peeled & deveined shrimp
Instructions
  1. Start by dicing the tomatoes, onion, and garlic. Set them aside.
  2. In a large saute pan on medium heat, add roughly a tablespoon of extra virgin olive oil. Add the rice and stir constantly to keep the rice from burning or getting too brown. Toast until you see some of the rice grains begin to change into a light golden brown color, but still very much white in color. This should take about ten minutes.
  3. Once you see the rice start to change color go ahead and add the onion and garlic. Cook them in the rice for about a minute stirring constantly still. You definitely want to keep the rice, garlic and onion moving because they will burn easily.
  4. Still on medium heat, add the tomato and incorporate it into the rice well. Let the rice soak up the tomato juices for a minute. Continue to stir, toss, and mix like no tomorrow. After the rice has had a chance to start cooking in the tomato (about a minute), add the four cups of chicken broth and all the seasonings. Let it come to a low boil.
  5. Reduce the heat to low, then add the chopped cilantro. Stir the cilantro in the rice well, then cover again and keep the temp low. Cook for another ten minutes.
  6. After ten minutes, add the shrimp and stir making sure to submerge them into the rice. Press the rice down to seal them in there good. The shrimp will start to cook instantly. Return the lid onto the pan again and cook another five minutes. After five minutes turn off the heat. Serve immediately.

 

And now for some more Lenten recipes!