Pan-Fried Shrimp and Rice with Bell Peppers: A Flavorful Delight

Ingredients

- 2 cups of rice
- 1 pound of shrimp, peeled and deveined
- 1 cup of diced bell peppers (mixed colors)
- 1 medium onion, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 3 cups of chicken broth
- A pinch of saffron threads
- 2 tablespoons of olive oil
- 1 cup of peas
- Salt to taste
- ½ teaspoon of black pepper

Instructions

1. Rinse the rice under cold water and set aside.
2. In a large pan, heat the olive oil over medium-high heat.
3. Add the diced onion and minced garlic to the pan, and sauté until fragrant and translucent.
4. Stir in the tomato paste and cook for another minute.
5. Add the diced bell peppers to the pan and cook until slightly softened.
6. Add the rice to the pan and stir to coat it evenly with the vegetable mixture.
7. Pour in the chicken broth and sprinkle the saffron threads over the rice.
8. Stir well to combine and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the rice is tender.
9. Meanwhile, season the shrimp with salt and black pepper.
10. In a separate pan, heat a tablespoon of olive oil over medium-high heat.
11. Pan-fry the shrimp until they turn pink and opaque, about 2-3 minutes per side.
12. Once the rice is cooked, remove it from the heat and fluff it with a fork.
13. Gently fold in the cooked shrimp and peas into the rice mixture.
14. Cover the pan again and let it sit for a few minutes to allow the flavors to meld.
15. Serve hot and enjoy!

Preparation Time

PT20M

20 minutes

Cooking Time

PT30M

30 minutes

Total Time

PT50M

50 minutes

Type of Dish

Main Course, Lunch

Keywords

Shrimp, Rice, Pan-Fried, Bell Peppers, Onion, Garlic, Tomato Paste, Chicken Broth, Saffron, Olive Oil, Peas

Recipe Yield

4 servings

Calories

The total calories for this recipe is 1,250 calories.

Ingredients

• 475 grams of rice


• 450 grams of shrimp, peeled and deveined


• 150 grams of diced bell peppers (mixed colors)


• 1 medium-sized onion, finely chopped


• 4 cloves of garlic, minced


• 30 grams of tomato paste


• 710 milliliters of chicken broth


• A pinch of saffron threads


• 30 milliliters of olive oil


• 150 grams of peas


• Salt to taste


• 5 grams of black pepper

Instructions

1. Rinse the rice under cold water and set aside.


2. In a large pan, heat the olive oil over medium-high heat.


3. Add the diced onion and minced garlic to the pan, and sauté until fragrant and translucent.


4. Stir in the tomato paste and cook for another minute.


5. Add the diced bell peppers to the pan and cook until slightly softened.


6. Add the rice to the pan and stir to coat it evenly with the vegetable mixture.


7. Pour in the chicken broth and sprinkle the saffron threads over the rice.


8. Stir well to combine and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the rice is tender.


9. Meanwhile, season the shrimp with salt and black pepper.


10. In a separate pan, heat a tablespoon of olive oil over medium-high heat.


11. Pan-fry the shrimp until they turn pink and opaque, about 2-3 minutes per side.


12. Once the rice is cooked, remove it from the heat and fluff it with a fork.


13. Gently fold in the cooked shrimp and peas into the rice mixture.


14. Cover the pan again and let it sit for a few minutes to allow the flavors to meld.


15. Serve hot and enjoy!

Preparation Time

PT20M

20 minutes

Cooking Time

PT30M

30 minutes

Total Time

PT50M

50 minutes

Type of Dish

Main Course, Lunch

Keywords

Shrimp, Rice, Pan-Fried, Bell Peppers, Onion, Garlic, Tomato Paste, Chicken Broth, Saffron, Olive Oil

Recipe Yield

4 servings

Calories

The total calories for this recipe is 1,250 calories.