Puerto Rican Rice with Shrimp and Peppers Recipe

Name: Puerto Rican Rice with Shrimp and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Puerto Rican Annatto Oil; 1 pound large shrimp, peeled and deveined; 1 small white onion, diced; 1/2 cup green bell pepper, diced; 1/2 cup red bell pepper, diced; 1 tablespoon adobo seasoning; 2 teaspoons cumin; 2 tablespoons garlic, minced; 2 cups long grain rice; 4 cups low-sodium chicken broth; Kosher salt; Black pepper; Cilantro, for garnish (optional)

Servings: persons

3 tablespoons Puerto Rican Annatto Oil
1 pound large shrimp, peeled and deveined
1 small white onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 tablespoon adobo seasoning
2 teaspoons cumin
2 tablespoons garlic, minced
2 cups long grain rice
4 cups low-sodium chicken broth
Kosher salt
Black pepper
Cilantro, for garnish (optional)

1
In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat.
2
Add the shrimp and cook until just cooked through, about one minute per side.
3
Remove the shrimp from the skillet and set aside.
4
Add the onion and bell peppers and saute for five minutes, until the vegetables are softened.
5
Add the adobo, cumin, garlic and rice and saute for two minutes over moderate heat.
6
Add the chicken broth, while stirring, then cover, and cook for 30 minutes.
7
Remove from the heat and let sit, covered, for 10 minutes.
8
Fluff with a fork and season with salt and pepper.
9
Top with shrimp and cilantro and serve.

986

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons Puerto Rican Annatto Oil, 1 pound large shrimp, peeled and deveined, 1 small white onion, diced, 1/2 cup green bell pepper, diced, and more.

Yes, Puerto Rican Rice with Shrimp and Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Puerto Rican Rice with Shrimp and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions