Latin Shrimp and Rice
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 161 milligrams
- Sodium
- 1042 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 3 grams
- Protein
- 27 grams
- Sugar
- 5 grams
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 161 milligrams
- Sodium
- 1042 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 3 grams
- Protein
- 27 grams
- Sugar
- 5 grams
Ingredients
4 tomatillos (about 8 ounces), husked, rinsed and roughly chopped
1 white onion (1/2 cut into chunks, 1/2 sliced)
1 green bell pepper, chopped
1/2 cup chopped cilantro stems, plus chopped cilantro leaves for topping
1 jalapeno pepper (remove seeds for less heat)
4 cloves garlic, smashed
3 tablespoons extra-virgin olive oil
4 cups low-sodium chicken broth
Kosher salt
1 cup long-grain white rice
1 1/2 pounds large shrimp, peeled and deveined
Directions
- Combine the tomatillos, onion chunks, one-quarter of the bell pepper, the cilantro stems, jalapeño, garlic and 1 tablespoon olive oil in a blender. Puree until very smooth.
- Heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons olive oil, then add the sliced onion and remaining bell pepper. Cook until slightly softened, about 3 minutes. Add the tomatillo puree and cook until thickened, 3 to 5 minutes. Add the chicken broth and 2 cups water. Bring to a simmer and season with 1/2 teaspoon salt. Add the rice, cover and simmer until al dente, about 13 minutes.
- Add the shrimp to the pot and return to a simmer, then cover and turn off the heat, making sure the shrimp are completely submerged. Let stand until the rice and shrimp are cooked through, about 5 minutes; season with salt. Divide among bowls and top with cilantro leaves.
