This vibrant dish combines succulent shrimp with colorful vegetables and perfectly seasoned rice, a hearty and satisfying meal perfect for any occasion!

1

Start by rinsing the rice under cold water until the water runs clear. This will help remove excess starch.

2

In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until soft and fragrant.

3

Add in the diced bell pepper and carrot, and cook for another 5 minutes until the vegetables begin to soften.

4

Stir in the rice and give it a good mix with the vegetables, allowing it to toast slightly for about 2 minutes.

5

Pour in the chicken broth, add the peas, salt, and black pepper. Bring the mixture to a boil.

6

Once boiling, lower the heat, cover with a lid, and let it simmer for about 15-20 minutes until the rice is fully cooked and has absorbed the liquid.

7

While the rice is cooking, in a separate pan, sauté the shrimp with a bit of oil, salt, and pepper until they are pink and fully cooked, which should take about 5 minutes.

8

Once the rice is done, add the cooked shrimp to the skillet and gently fold it into the rice and vegetable mixture.

9

Finish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor. Serve hot with lime wedges!

4

• Add diced pineapple or mango for a sweet twist.
• Use quinoa instead of rice for a healthier alternative.
• Incorporate spicy chili flakes for an extra kick!

• Make sure not to overcook the shrimp to keep them tender.
• Feel free to customize the vegetables based on your preference or seasonal availability.
• Add a splash of soy sauce for an umami depth.

• fat: 8g
• protein: 25g
• calories: 350
• carbohydrates: 45g

This dish is rich in protein from the shrimp and packed with vitamins from the assorted vegetables, making it a great choice for a balanced meal.

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