One Pan Shrimp and Rice
Quick and easy to make, this one pan shrimp and rice is ready to serve in around 30 minutes. Perfect to serve as an easy comforting weeknight family meal.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cup uncooked Lundberg Organic White Jasmine Rice
- 3 tablespoons olive oil (divided)
- 1 small onion (small diced)
- ½ cup green pepper (small diced)
- 4 ounces mushrooms (small diced)
- 1 garlic clove (minced)
- 1 teaspoon oregano
- ¾ teaspoon salt (divided)
- ¾ teaspoon black pepper (divided)
- 2 ¼ cups chicken/vegetable broth
- 1 pound large or jumbo shrimp (peeled and de-veined)
Instructions
- 1
Rinse the rice with water to remove excess starch, set aside.
- 2
Heat a large deep pan over medium heat. Add two tablespoons olive oil, onions, peppers and mushrooms and cook until the vegetables soften and the onions become lightly golden, about 5 minutes.
- 3
Add the garlic and cook until it becomes fragrant, about 1 more minute.
- 4
Transfer the rinsed rice on top of the vegetables. Season with oregano, ½ teaspoon salt and ½ teaspoon pepper and cook with the vegetables for 2-3 minutes, stirring frequently. Add the chicken broth on top, bring to a boil, then simmer and cook for 15 minutes covered with a tight-fitting lid. Remove rice from heat and keep covered for 5 minutes before adding the shrimp.
- 5
Combine the shrimp with the remaining olive oil, salt and pepper in a small bowl. Nestle the shrimp into the rice when done cooking, cover and allow it to steam with the rice for 5 minutes. Remove the lid. Using tongs, flip the shrimp. Replace the lid and continue cooking until the shrimp are pink and opaque, about 5 minutes longer.
- 6
Fluff the rice with the shrimp and garnish with cilantro, if desired.