Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
Rice and shrimp in one dish! This recipe is going to be awesome! Serve this complete meal for dinner, and I promise you that everyone is going to love it!
Ingredients:
1 tablespoon minced garlic
2-3 Medium ripe tomatoes (about 1 c)
2 tbsp butter
2.5 c chicken stock
1 large onion, chopped
1 c bell pepper
1 c long-grain White rice
1 tsp cooking oil
2-3 tbsp Cajun Spice mix
250g of Shrimp Cleaned and deveined
Salt to taste
Lemon Wedges for Serving
Fresh cilantro For Garnishing
avocado for serving
Directions:
Place a pan on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt. Add the shrimp and sprinkle 1 tbsp of Cajun seasoning on top to season. Cook each side for 2 minutes or just until cooked. Move the shrimp to a clean plate.
In the same pan, add the rest of the butter and oil. Add the minced garlic and onions. Sauté for a few minutes until aromatic and soft.
Reduce the heat to low-medium, then add rice and toss to combine. Cook for 2 more minutes.
Add the tomatoes, Cajun seasoning, and chopped bell pepper. Stir to combine.
Pour in the warm stock and stir until well blended. Make sure to scrape the bottom of the pan to deglaze it. Cover the pan with the lid and cook the rice further.
Put the shrimp back into the pan and toss to combine.
Cover the pan again with the lid, then cook for 8 more minutes.
Turn off the heat and leave the cover on and let the dish sit for about 10 minutes. Use a fork to fluff the rice.
Sprinkle freshly chopped cilantro on top to garnish.
Serve warm with lemon wedges and avocado. Enjoy!
Notes:
Feel free to use canned or fresh tomatoes for this recipe.
Make sure to taste before adding more seasonings.
Keep leftovers in the fridge.
Nutrition Facts:
Serving: 1serving | Calories: 390 kcal | Carbohydrates: 48g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 193mg | Sodium: 802mg | Potassium: 388mg | Fiber: 1g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 44.8mg | Calcium: 138mg | Iron: 2.5mg
Ingredients
- 1 tablespoon minced garlic
- 2-3 Medium ripe tomatoes (about 1 c)
- 2 tbsp butter
- 2.5 c chicken stock
- 1 large onion, chopped
- 1 c bell pepper
- 1 c long-grain White rice
- 1 tsp cooking oil
- 2-3 tbsp Cajun Spice mix
- 250g of Shrimp Cleaned and deveined
- Salt to taste
- Lemon Wedges for Serving
- Fresh cilantro For Garnishing
- avocado for serving
Instructions
Place a pan on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt. Add the shrimp and sprinkle 1 tbsp of Cajun seasoning on top to season. Cook each side for 2 minutes or just until cooked. Move the shrimp to a clean plate.
In the same pan, add the rest of the butter and oil. Add the minced garlic and onions. Sauté for a few minutes until aromatic and soft.
Reduce the heat to low-medium, then add rice and toss to combine. Cook for 2 more minutes.
Add the tomatoes, Cajun seasoning, and chopped bell pepper. Stir to combine.
Pour in the warm stock and stir until well blended. Make sure to scrape the bottom of the pan to deglaze it. Cover the pan with the lid and cook the rice further.
Put the shrimp back into the pan and toss to combine.
Cover the pan again with the lid, then cook for 8 more minutes.
Turn off the heat and leave the cover on and let the dish sit for about 10 minutes. Use a fork to fluff the rice.
Sprinkle freshly chopped cilantro on top to garnish.
Serve warm with lemon wedges and avocado. Enjoy!
Notes
Feel free to use canned or fresh tomatoes for this recipe. Make sure to taste before adding more seasonings. Keep leftovers in the fridge.
