Cheesy Shrimp {and Chicken} Rice
A few awesome things about this recipe: 1) it's pretty fast 2) uses few ingredients that you might already have at home 3) it tastes rich, but it's really light 4) it's a one-pot wonder 5) I was testing for 2 servings and yielded at least 3 or 4... who doesn't like that?
A few awesome things about this recipe: 1) it's pretty fast 2) uses few ingredients that you might already have at home 3) it tastes rich, but it's really light 4) it's a one-pot wonder 5) I was testing for 2 servings and yielded at least 3 or 4... who doesn't like that?
Serves: 2 - 4 (how hungry are you?)
Ready in: 20 minutes
You'll Need:
1 tablespoons olive oil
1/2 teaspoon paprika
6 ounces raw shrimp, peeled and deveined
1 small yellow onion, chopped (or about 1/2 cup)
1/2 cup corn kernels
1 cup instant brown rice
1/2 cup diced tomatoes (canned or natural; drained, if canned)
1/2 cup shredded chicken*
1/3 cup frozen peas
1/3 cup grated parmesan cheese
1/2 cup fresh cilantro, chopped
Ready in: 20 minutes
You'll Need:
1 tablespoons olive oil
1/2 teaspoon paprika
6 ounces raw shrimp, peeled and deveined
1 small yellow onion, chopped (or about 1/2 cup)
1/2 cup corn kernels
1 cup instant brown rice
1/2 cup diced tomatoes (canned or natural; drained, if canned)
1/2 cup shredded chicken*
1/3 cup frozen peas
1/3 cup grated parmesan cheese
1/2 cup fresh cilantro, chopped
Here's How:
1. Preheat the olive oil in a large non-stick soup pot over medium-high heat.
2. Pat the shrimp dry, then season with the paprika, salt and black pepper. Sear the shrimp for one minute on each side, or until browned. Transfer to a plate and set aside.
3. Add the onion and corn to the pot, and cook until light brown and soft. Add the rice, and cook for another minute or two to allow the rice to toast. Season with salt and pepper.
4. Add the tomatoes plus one cup of warm water to the pot, and season with a little more salt and pepper. Bring to a boil, then reduce to a simmer, stirring constantly until the rice absorbs the water. Add the chicken to the pot, and continue to add more water, about a quarter cup at a time, until the rice is tender.
5. Stir in the shrimp, then cover the pot for a minute or two. Stir in the peas and cheese, then serve. Garnish with cilantro.
*I added the chicken because I already had some left-over from last night. This is optional; you can substitute more shrimp.
1. Preheat the olive oil in a large non-stick soup pot over medium-high heat.
2. Pat the shrimp dry, then season with the paprika, salt and black pepper. Sear the shrimp for one minute on each side, or until browned. Transfer to a plate and set aside.
3. Add the onion and corn to the pot, and cook until light brown and soft. Add the rice, and cook for another minute or two to allow the rice to toast. Season with salt and pepper.
4. Add the tomatoes plus one cup of warm water to the pot, and season with a little more salt and pepper. Bring to a boil, then reduce to a simmer, stirring constantly until the rice absorbs the water. Add the chicken to the pot, and continue to add more water, about a quarter cup at a time, until the rice is tender.
5. Stir in the shrimp, then cover the pot for a minute or two. Stir in the peas and cheese, then serve. Garnish with cilantro.
*I added the chicken because I already had some left-over from last night. This is optional; you can substitute more shrimp.
