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Spanish Rice and Shrimp One-Pot

Spanish · Dinner · Easy

Spanish Rice and Shrimp One-Pot

Total
43 min
Prep
15 min
Serves
4
Calories
440
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Basmati rice simmers with tomatoes, sweet peppers and a little chorizo, then shrimp finish in the steam for a colorful one-pan dinner.

The tomato-rich base gives Spanish rice and shrimp one-pot a softer, saucier finish than dry rice cooked separately. Chorizo seasons the oil before the grains go in, and shrimp need only the final few minutes under the lid.

Use raw peeled shrimp and thaw them completely first. Keep the heat low once the lid goes on; a hard boil evaporates the liquid before the rice centers soften.

SmokySavoryOne PotWeeknightGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat olive oil in a deep lidded skillet over medium heat. Cook onion, red bell pepper, green bell pepper and chorizo for until softened. Add garlic and stir for .

  2. Stir in basmati rice, canned tomatoes with their juices, water, salt and black pepper. Bring to a simmer, cover and cook over low heat for until rice is nearly tender.

  3. Fold shrimp into the rice. Cover and cook for until shrimp are opaque, reach 145°F and rice is tender. If the pan looks dry before the grains soften, add a small splash of hot water.

Forkue tips

  • Avoid lifting the lid repeatedly while the rice cooks; trapped steam finishes the top layer.

Storing and reheating

Refrigerate for up to 2 days. Reheat covered with a little water until steaming throughout, turning gently so the shrimp stay whole.

Kitchen gear

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Nutrition per serving, estimated

440Calories
31gProtein
57gCarbs
10gFat

Spanish Rice and Shrimp One-Pot: FAQ

Can I use cooked shrimp?

Yes. Finish cooking the rice first, then fold in cooked shrimp just long enough to warm through.

Can I use brown rice?

It needs substantially more time and liquid. Cook it separately, then fold it into the pepper mixture before adding shrimp.

How do I store and reheat Spanish Rice and Shrimp One-Pot?

Refrigerate for up to 2 days. Reheat covered with a little water until steaming throughout, turning gently so the shrimp stay whole.

How long does Spanish Rice and Shrimp One-Pot take?

About 43 min in total: 15 min prep and 28 min cooking.

What do I need to make Spanish Rice and Shrimp One-Pot?

The key ingredients are onion, red bell pepper, green bell pepper, chorizo, garlic and basmati rice, plus pantry basics.

Any tips for Spanish Rice and Shrimp One-Pot?

Avoid lifting the lid repeatedly while the rice cooks; trapped steam finishes the top layer.

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