ONE PAN SHRIMP AND RICE RECIPE
You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices. Add your favorite salad and call it dinner!
Provided by Suzy Karadsheh
Categories Seafood/Dinner
Time 38m
Number Of Ingredients 15
Steps:
- Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
- In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
- Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
- While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
- Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
- Garnish with fresh parsley and serve!
Nutrition Facts : Calories 260 calories, Sugar 5.1 g, Sodium 495.2 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 3.9 g, Protein 26.8 g, Cholesterol 182.5 mg
SEAFOOD AND VEGETABLES WITH RICE
You won't believe this succulent combo is low in fat! Plus, it's ready in just 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat mushrooms and broth to boiling. Stir in remaining ingredients except rice and cilantro. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until shrimp are pink and firm.
- Meanwhile, cook rice as directed on package. Stir cilantro into seafood mixture. Serve in bowls over rice.
Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 80 mg, Fiber 2 g, Protein 21 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 2 g, TransFat 0 g
RICE VEGETABLE SKILLET
"This is a favorite vegetable casserole of ours," writes Arlene Lee of Holland, Manitoba. "It's very filling served over rice, and the cheese gives the veggies extra flavor. Great warmed up the next day if any is left!"
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet over medium heat, cook onion in butter until tender. Add carrots; cook 5 minutes longer. Stir in the cauliflower, broccoli, rice and garlic. Add broth; bring mixture to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; stir in the cheese, parsley, salt and pepper.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 459mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
EASY VEGETABLE RICE MEDLEY
Make and share this Easy Vegetable Rice Medley recipe from Food.com.
Provided by SouthernBell2627
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a skillet.
- Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
- Add broth; bring to a boil.
- Stir in rice and peas; cover.
- Simmer 5 minutes.
- Remove from heat.
- Let stand 5 minutes before serving.
- ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.
ARROZ ROJO (RED RICE)
Also known as arroz Mexicano, these tomato-slicked grains of rice taste amazing alongside beans, tacos, enchiladas and just about any spread of meat, seafood and vegetables. Esteban Castillo, the author of the "Chicano Eats" cookbook and blog, toasts the rice in garlicky oil first to give the final dish an even richer flavor. A simple spice blend does, too.
Provided by Genevieve Ko
Categories grains and rice, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, stir together the chicken stock, tomato paste, onion powder, coriander, cumin and pepper.
- In a large skillet, heat the oil over medium. Add the garlic and rice, and cook, stirring frequently, until the rice is fragrant and lightly toasted, 3 to 4 minutes. Pour the stock mixture into the skillet and bring to a full boil. Stir in the mixed vegetables, then reduce the heat to low, cover with a tight-fitting lid and cook until the rice has absorbed all of the liquid, 15 to 20 minutes.
- Turn off the heat and let the rice sit, covered, to steam for another 15 minutes. Uncover and let the steam release for 5 minutes, then fluff with a fork. Season with salt to taste. Serve alongside your favorite dishes.
SPANISH SEAFOOD RICE
This quick version of paella is superhealthy, plus it's all cooked in one pan so there's minimal washing-up
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
- Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
- Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
Nutrition Facts : Calories 369 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.05 milligram of sodium
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