Indulge in a warm, flavorful dish that brings a taste of the coast right to your dinner table!

1

Begin by rinsing 1 cup of rice under cold water until the water runs clear, then set it aside to drain.

2

In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat.

3

Add 1 diced onion and sauté until it becomes translucent, around 5 minutes.

4

Add 3 minced garlic cloves and 1 diced bell pepper, cooking for an additional 3 minutes until fragrant.

5

Incorporate 1 diced tomato and cook until it softens, roughly 3-5 minutes.

6

Stir in the drained rice and toast it for 2-3 minutes, ensuring each grain is coated with oil.

7

Pour in 2 cups of chicken broth along with salt and black pepper to taste and bring to a gentle boil.

8

Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the rice absorbs the liquid.

9

While the rice is cooking, peel and devein the shrimp. Season them with salt and black pepper.

10

After 15 minutes, add 1 cup of peas and seasoned shrimp to the pot. Stir gently to combine.

11

Cover again and cook for an additional 5-7 minutes until the shrimp are pink and cooked through.

12

Remove from heat and stir in 1/4 cup of chopped cilantro and the juice of 1 lime.

13

Let it rest for a few minutes before serving.

4

• Add spicy diced jalapeños for a kick.
• Incorporate different vegetables like zucchini or corn for added texture and nutrition.
• Top with avocado slices for a creamy contrast.

• For a richer flavor, use seafood broth instead of chicken broth.
• Make sure not to overcook the shrimp; they should only take a few minutes until pink and opaque.
• Let the dish sit for a few minutes after cooking to help the flavors meld together.

• fat: 10 grams
• fiber: 3 grams
• protein: 25 grams
• calories: 350
• carbohydrates: 45 grams

This dish is a great source of protein from shrimp and provides essential nutrients from various vegetables, making it a balanced meal.

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