This classic rice and shrimp dish is bursting with flavor. Each bite is filled with a variety of vegetables, tender rice and zesty shrimp. Try this tonight!
2 Tbs. olive oil, divided
1 lb. fresh shrimp or frozen thawed
1 tsp. paprika, divided
¼ tsp. salt
1 medium onion, diced
2 large red peppers, julienned
1 tsp. minced garlic
2 C. long-grain white rice
1 can whole peeled tomatoes
3 C. low-sodium chicken broth
¼ tsp. freshly ground black pepper
1 C. frozen peas
Parsley to garnish
Heat 1 Tbs. olive oil in a large skillet over medium-high heat. Season shrimp with ½ tsp. paprika and salt. Place in skillet and cook for 3-4 minutes, stirring frequently. Transfer to bowl.
Heat 1 Tbs. olive oil in the same skillet over medium-high heat. Cook onions and red peppers for 8 minutes. Add garlic and cook for an additional 1 minute. Add white rice and cook for 2 minutes, stirring frequently. Add can of peeled tomatoes and crush while stirring with a wooden spoon or spatula. Stir in remaining ½ tsp. paprika, chicken broth and black pepper.
Bring to a boil and reduce heat. Cover and allow to simmer for 20 minutes until rice is fully cooked. Stir in shrimp and peas and heat for an additional 2-3 minutes. Garnish with parsley and serve.