SPANISH SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
- Photograph by Christopher Testani
Nutrition Facts : Calories 511, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 556 milligrams, Carbohydrate 67 grams, Fiber 2 grams, Protein 31 grams
MEXICAN RICE II
This is a wonderful side dish for any Mexican dinner.
Provided by Mommyto2
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
- Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Nutrition Facts : Calories 291 calories, Carbohydrate 42.4 g, Cholesterol 2.5 mg, Fat 11 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 1095.6 mg, Sugar 2.4 g
MEXICAN RICE WITH SHRIMP
My daughter gave me this recipe. I think she told me she got it from a Rachel Ray cookbook. I really like the flavors in this rice. You can make it without the shrimp but once I used them I really got to like them this way. The original recipe also included fajitas and guacamole and tomatoes but I haven't tried it that way...
Provided by Karla Harkins
Categories Other Side Dishes
Time 35m
Number Of Ingredients 12
Steps:
- 1. Heat saucepan over medium heat. Add butter and rice and cook until rice gets golden, stirring frequently so it doesn't burn. Add onions, bell pepper, jalapeno and garlic. Cook until vegetables are softened.
- 2. Add tomato paste, hot sauce and chicken stock. Cook covered for 13 minutes, without stirring. Once most of the liquid has been absorbed then stir and add shrimp on top of the rice and cover again. Cook until shrimp on top of rice turns pink and opaque, about 5 minutes. Don't overcook or the shrimp gets rubbery. Remove from heat and stir in cilantro. Serve as a side dish or as a main dish, adding more shrimp if used for this. Also good with a wedge of lime squeezed over the top.
- 3. This keeps well in the fridge. Just reheat in a bowl in the microwave. Enjoy!
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