DESCRIPTION
This Shrimp and Rice recipe is a great weeknight meal that is really easy to put together and has so much flavor.
Ingredients
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- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 tsp. Italian seasoning
- 1 tsp. salt, divided
- 1 tsp. black pepper, divided
- Pinch of red pepper flakes
- 1 (14.5 oz.) can diced tomatoes
- 1 1/4 cup chicken broth
- Zest and juice from 1/2 of a lemon*, divided
- 1 cup uncooked white long-grain rice
- 1 lb. raw medium shrimp, peeled and deveined
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
Instructions
- In a large skillet, heat the oil over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until softened, 3-4 minutes.
- Add the garlic, Italian seasoning, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and the red pepper flakes. Stir and cook for 30 seconds
- Stir in the diced tomatoes, chicken stock, lemon zest, and the rice. Bring to a boil over high heat. Meanwhile, season the shrimp all over with the remaining 1/2 teaspoon of salt and of pepper. Set aside.
- Once the rice mixture has come to a boil, stir it and then cover the skillet. Reduce the heat to low and allow to simmer covered for 10 minutes.
- Uncover the skillet and add the shrimp in a single layer over the rice. Return the lid to the skillet and continue to cook covered on low heat until the rice is tender and the shrimp are pink and opaque, about 8-10 minutes longer
- Remove from the heat. Drizzle the lemon juice over the shrimp and then stir the shrimp into the rice. Taste and add more salt and pepper, if desired. Sprinkle with the Parmesan cheese and parsley, if using.
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Notes
*If you’d like, cut the other half of the lemon into 4 wedges and place one as a garnish with each serving when you plate the dish.