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 (15 ml) olive oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 green pepper, chopped
- 2 garlic cloves, chopped
- 1 cup (240 ml) brown rice
- 1/2 kilo shrimp, peeled and cleaned
- 1 shrimp bouillon cube
- 2 cups (480 ml) 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 tbsp 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