Saucy Tomatillo Shrimp and Rice Bowls

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
Warm up to brothy bowls of shrimp and rice cooked in a fiery tomatillo sauce made with onion, cilantro, jalapeno and garlic. Essential to Mexican cooking, tomatillos add bright, citrusy notes to stews and soups.

Ingredients

Directions

  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.