Savoury one-pot rice with tomatoes and shrimp, perfect for a quick and hearty meal.
Prep
10 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Ingredients
Main Ingredients
Instructions
Prepare Ingredients
Rinse the rice under cold water until the water runs clear. Peel and devein the shrimp if necessary.
Pro tip: Rinsing rice removes excess starch, resulting in fluffier rice.
Cook Aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Pro tip: Avoid browning the garlic to prevent a bitter taste.
Add Rice and Tomatoes
Stir in the rinsed rice, diced tomatoes, and their juices. Cook for 2-3 minutes, stirring frequently.
Pro tip: This step helps toasting the rice for added flavour.
Simmer with Broth
Pour in the chicken broth and add oregano, salt, black pepper, and red pepper flakes. Stir well and bring to a boil.
Pro tip: Use vegetable broth for a pescatarian-friendly dish.
Cook the Rice
Reduce the heat to low, cover the pot, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
Pro tip: Do not lift the lid during cooking to ensure even cooking.
Add Shrimp
Add the shrimp to the pot, stir gently to combine, and cover. Cook for an additional 5-7 minutes until the shrimp are pink and opaque. Check that the shrimp have reached an internal temperature of 145°F / 63°C by inserting a thermometer into the thickest part of the shrimp.
Pro tip: Shrimp are done when they are firm to the touch and pink in colour.
Rest and Serve
Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
Pro tip: Resting allows the rice to absorb any remaining liquid.
Tips & Tricks
Serving Suggestions
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