Description
This Spanish Shrimp and Brown Rice Skillet is a simple and light alternative to paella, perfect for a quick and delicious dinner.
Ingredients
Units
Scale
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 green pepper, chopped
- 2 garlic cloves, chopped
- 1 cup brown rice
- 1/2 kilo shrimp, peeled and cleaned
- 1 shrimp bouillon cube
- 2 cups water
- Salt, to taste
- Black pepper, to taste
Instructions
- Rinse the brown rice under cold water for about 3 minutes, until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, tomatoes, green pepper, and garlic. Sauté for about 5-7 minutes, until the vegetables are soft and the onion is translucent.
- Add the rinsed rice to the skillet and stir to combine with the vegetables.
- Pour in 2 cups of water and add the shrimp bouillon cube. Stir gently to dissolve the bouillon cube, then bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for about 25 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the rice is cooked, add the peeled and cleaned shrimp to the skillet. Stir to combine and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with salt and black pepper to taste before serving.
Notes
For added flavor, consider adding black olives or chorizo pieces. This dish is light and ideal for dinner, especially when served with a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 800 mg
- Fat: 10 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 25 grams
- Cholesterol: 150 mg