Mexican Rice with Shrimp
3 tbsp olive oil
1 medium onion, finely chopped
2 cups long grain rice, rinsed
1 14.5oz can diced tomatoes (fire-roasted if you like), drained of liquid
4 cloves garlic, finely chopped
1 tsp salt
1/4 cup cilantro, chopped
3 cups chicken broth
4 cups raw shrimp, peeled, de-veined and cut into pieces
1/2 cup canned black beans, drained of liquid
In a large pan, heat olive oil. Add onion and cook for about 10 minutes. Stir in the rice and cook 5 minutes. Add tomatoes, garlic, salt, cilantro and cook for 1 minute. Pour in chicken broth, bring to a boil and add the raw shrimp and beans. Bring back to a boil, turn heat down to low and cover with lid. Cook about 15 minutes. Turn off heat, and let rest another 10 minutes before serving.
Note - This is great as leftovers cold!!!
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Comments on this recipe
In this recipe does it come out more like a soup or no? I'm looking for something that isnt a soup!!