Spanish-Style Shrimp And Rice Stir-Fry Recipe

Name: Spanish-Style Shrimp And Rice Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion diced; 2 tomatoes diced; 1 green bell pepper diced; 2 cloves garlic; 1 cup rice uncooked; 400 grams shrimp peeled and deveined; 1 cube shrimp bouillon; 1 envelope saffron powder; 2 cups water; salt; ground black pepper

Servings: persons

1 tablespoon olive oil
1 onion diced
2 tomatoes diced
1 green bell pepper diced
2 cloves garlic
1 cup rice uncooked
400 grams shrimp peeled and deveined
1 cube shrimp bouillon
1 envelope saffron powder
2 cups water
salt
ground black pepper

1
Cover the rice generously with cold water and set aside for 3 minutes.
2
Place 2 cups of room temperature water into a pan, add the rice and shrimp bouillon. Don't stir the rice. Turn the heat up to high, and when the water starts to boil lower the heat to low, and cover the pan.
3
Place a little olive oil in a pan, and saute the onion, tomato, bell pepper, and garlic for approximately 2 minutes.
4
Blend the vegetable mix in the blender for 20 seconds; it should still be chunky.
5
Pour the blended mixture onto the rice with the saffron powder and shrimp. Do not mix or stir. Cook on low heat with the cover off for approximately 35 minutes, until the rice is ready, and almost all the water has been evaporated.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion diced, 2 tomatoes diced, 1 green bell pepper diced, and more.

Yes, Spanish-Style Shrimp And Rice Stir-Fry 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.

Spanish-Style Shrimp And Rice Stir-Fry

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