Mexican Rice With Shrimp Recipe

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Mexican Rice with Shrimp

Karla Harkins


My daughter gave me this recipe. I think she told me she got it from a Rachel Ray cookbook. I really like the flavors in this rice. You can make it without the shrimp but once I used them I really got to like them this way. The original recipe also included fajitas and guacamole and tomatoes but I haven't tried it that way yet. I use the recipe for the most part as a Mexican rice side dish.

pinch tips: Non-Stick Rice Every Time





15 Min


20 Min


2 Tbsp
butter, melted
1 1/2 c
long grain rice, uncooked
1 small
onion, chopped
1/2 medium
sweet red bell pepper
1 large
jalapeno, chopped--leave ribs and some seeds if heat is desired
2 clove
garlic, chopped
3 c
chicken stock
2 Tbsp
tomato paste
2 tsp
hot sauce
1 lb
small-to-medium shrimp, peeled and deveined, i take off the tails, too
2 Tbsp
fresh cilantro, chopped
salt and pepper to taste

Directions Step-By-Step

Heat saucepan over medium heat. Add butter and rice and cook until rice gets golden, stirring frequently so it doesn't burn. Add onions, bell pepper, jalapeno and garlic. Cook until vegetables are softened.
Add tomato paste, hot sauce and chicken stock. Cook covered for 13 minutes, without stirring. Once most of the liquid has been absorbed then stir and add shrimp on top of the rice and cover again. Cook until shrimp on top of rice turns pink and opaque, about 5 minutes. Don't overcook or the shrimp gets rubbery. Remove from heat and stir in cilantro. Serve as a side dish or as a main dish, adding more shrimp if used for this. Also good with a wedge of lime squeezed over the top.
This keeps well in the fridge. Just reheat in a bowl in the microwave. Enjoy!

About this Recipe