Spicy Chipotle Shrimp with Jalapeno Green Rice

Save Recipe
  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Inactive: 35 min
  • Cook: 25 min
  • Yield: 4 servings
Share This Recipe



2 cups medium-grain rice

1 1/2 cups chicken broth

1 cup loosely packed fresh cilantro, chopped

1 small onion, chopped

3 tablespoons Dijon mustard

2 tablespoons olive oil

1 to 2 jalapenos, seeded and chopped

2 cloves garlic, chopped


Zest of 1 lime


One 15-ounce can crushed fire-roasted tomatoes

2 chipotle chiles in adobo sauce

2 tablespoons olive oil

3 cloves garlic


1 pound medium shrimp, peeled and deveined

Chopped fresh cilantro, for sprinkling


Special equipment:
An immersion blender
  1. For the rice: Combine the rice and enough cold water to cover by 1 inch; let soak 30 minutes. 
  2. Meanwhile, in a medium saucepan, stir together the chicken broth, cilantro, onion, mustard, oil, jalapeno(s), garlic, 3/4 teaspoon salt and 3/4 cup water; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped. 
  3. Drain the rice. Return the broth mixture to a boil and stir in the rice. Cover tightly and simmer over medium-low heat until the rice is tender, about 15 minutes. Remove the pan from the heat and let the rice stand, covered, 5 minutes. Add the lime zest and fluff with a fork. 
  4. For the shrimp: Meanwhile, combine the tomatoes, chipotles, oil, garlic and 1/2 cup water in a blender and puree until smooth; season with about 1 teaspoon salt. Transfer the tomato mixture to a large skillet and cook until heated, about 5 minutes. Add the shrimp and simmer, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice and sprinkle with cilantro.