Mexican rice with shrimps
This is one of those dishes that comes together very quickly and it is absolutely delicious! So full of flavour, you only need a squeeze of lemon for some zing.
Ingredients
For the shrimps:
- 500 grams shrimps, 21/25, peeled
- 1 tsp cumin powder
- 1 tsp sweet paprika
- ½ tsp smoked paprika, hot
- ½ tsp black pepper
For the rice:
- 3 Tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 green pepper, cut in strips
- 1 red pepper, cut in strips
- 1 cup sweetcorn
- 30 grams unsalted butter
- 1 Tbsp tomato paste
- 300 grams brown rice
- 1 tsp sweet paprika
- ½ tsp black pepper
- 3-4 cups chicken broth
- Fresh coriander for garnish
- Fresh spring onion for garnish
- Salt as needed
Instructions
- Place the shrimps in a bowl. Season with salt and add the spices. Stir and allow to marinate for 10 minutes.
- In a large skillet, add the olive oil over medium-high heat. Add the shrimp to the pan in two batches. Sauté until they change color. Remove them to a dish.
- Add the onions and garlic to the pan. Stir to get the flavors of the pan and sauté until they start to brown a bit. Add the peppers and corn. Sauté for 1-2 minutes.
- Add the butter and when it melts add the tomato paste. Add the rice, salt, pepper and paprika to the pan. Stir and add 3 cups of chicken broth. Lower the heat, cover the pan and simmer for 15 minutes.
- Add the shrimp to the pan, stir and simmer for another 5 minutes.
- Turn off the heat and let the food stand for 30 minutes.
- Serve sprinkled with coriander, chopped onion and lemon slices.