Advertisement
Ingredients
¼ cup extra virgin olive oil
2 cups diced onions
2 cups diced bell pepper, preferably red or yellow
½ cup chopped ham (optional)
Salt and black pepper
1 ½ to 2 cups parboiled long-grain brown rice (see recipe)
2 tablespoons chopped garlic
½ teaspoon cayenne, or to taste
Several sprigs fresh thyme
2 cups peeled, seeded and chopped tomatoes (canned are fine; drain first)
3 to 4 cups shrimp stock, other stock or water
2 pounds shrimp, peeled (and deveined, if you like) and cut into pieces if very large
½ cup chopped fresh parsley leaves or sliced scallions (or both), for garnish.
Nutritional analysis per serving (6 to 8 servings)
41 grams carbs; 192 milligrams cholesterol; 396 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 4 grams fiber; 933 milligrams sodium; 32 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.
- Step 2
Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.
- Step 3
Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.
- Step 4
Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes. Garnish as you like and serve.
Private Notes
Comments
"Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender" I have found that putting the rice on a very low flame, covering, and not lifting the cover, the rice is done perfectly in about 14 or 15 minutes. Also, rinse the rice beforehand to ge rid of surface starch
Andouille sausage adds depth of flavor, and so does caramelizing the onions in butter. Otherwise, this is an easy peasy, delicious weekday treat on a winter evening!
Less stock or more rice
I add a tablespoon of cumin to the mix. Delicious!
I made the rice in my ricemaker. It always turns out perfect. I used a mix--spanish rice. I did not add cayenne because I don't like really spicy food. I added ham to the peppers, onions, tomatoes. It turned out deliciously.
No ham (too fatty for one of my diners), but I finished the dish with the juice of two limes for brightness and some smoked paprika for depth. A great easy meal!