Latin Shrimp and Rice

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.