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Shrimp and Spanish Rice Dish

★★★★★ 4.9 (15 reviews)

This flavorful dish combines tender shrimp with savory Spanish rice for a quick and satisfying meal. Perfect for busy weeknights, it brings a tasty burst of spices and vibrant colors to your dinner table.

◷1 hr 3 minTotal Time

♜4Servings

▥HardDifficulty

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Ingredients

4servings

2 cups water1 (7 ounce) box Spanish yellow rice mix (such as Goya®)3 tablespoons olive oil, divided½ cup diced onion1 pound uncooked medium shrimp, peeled and deveined1 green bell pepper, diced1 tablespoon sweet and spicy seafood seasoning (such as McCormick®)½ cup fresh parsley, or to taste

Instructions

Boil and Simmer Rice

Start by bringing some water to a boil in a saucepan. Once it’s boiling, stir in the rice mix along with a tablespoon of olive oil. Let it boil for a minute, then cover the pot and turn the heat down to let it simmer gently. Cook until all the water is absorbed, which should take about 25 minutes.

Saut Shrimp and Veggies

While the rice is cooking, heat the rest of the olive oil in a skillet over medium-high heat. Toss in the chopped onion and sauté just until it starts to soften, about 2 minutes. Then add the shrimp, green and red bell peppers, and your seafood seasoning. Cook everything together, stirring now and then, until the shrimp turn bright pink—this usually takes around 5 minutes.

Serve with Shrimp and Parsley

When everything is ready, scoop some of the rice onto each plate and spoon the shrimp and pepper mixture over the top. Finish it off with a good sprinkle of fresh parsley for a pop of color and flavor. Enjoy!

Why You’ll Love This Recipe

This dish combines tender shrimp with flavorful Spanish rice, creating a perfect balance of protein and grains. It’s colorful, satisfying, and packed with bold, comforting flavors that make it a favorite for any meal.

Serving Suggestions

Serve with a side of steamed vegetables or a simple green salad to add some crunch. A wedge of lime on the side can brighten the flavors and add a zesty twist.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to keep the rice moist.