This simple and tasty, go-to summer skillet dish is made with a filling rice grain base cooked in onion, garlic, broth, tomatoes and jalapeños for a spicy kick, all topped with succulent shrimp!
This tasty recipe is brought to us by Vianney Rodriguez, an Award-Winning Food Blogger, Recipe Developer and Author for her website Sweet Life Bake.
Preheat oven to 350 degrees. In a cast iron skillet or ovenproof skillet, heat olive oil over medium-high heat. Add onion, garlic and jalapeño to skillet and cook until onions are translucent and jalapeños are softened, stirring often, about 3-4 minutes. Add rice, stir and continue to cook for 2 minutes. Stir in tomatoes, broth, cumin, salt and pepper. Bring to a boil.
Carefully transfer skillet to oven; bake for 15-20 minutes. Carefully remove skillet from oven, place shrimp over rice, and return to oven. Bake for 5-7 minutes, or until shrimp are opaque.
Sprinkle with cilantro and serve with lime wedges.
This Shrimp Pico Rice Skillet gets its name from mixing shrimp with the blend of Tex-Mex pico de gallo flavors of onion, tomato lime juice and cilantro. If tangy flavors with a bit of spice are your kind of thing, we’re willing to bet that you’ll love this versatile combination dish that works well on its own as a main dish to fill tacos or burritos, or even to serve as an appetizer alongside tortilla chips.
One of the best things about this meal is that many of its ingredients are pantry staples. With the exception of a few vegetables like onions, garlic and peppers, keep a can of tomatoes, broth or bouillon cubes, spices and plenty of your favorite Carolina® Rice on hand for when you need to make a flavorful dinner quick! Freeze a few shrimp to have handy or feel free to replace with shredded chicken if that’s what you have on hand, If you can’t make it out to the store, turn it into a vegetarian side dish!
To save a little time and hassle, use peeled and deveined shrimp from your fresh seafood market or from the freezer aisle at your local grocer. For extra fresh flavors, this recipe can be made with two large tomatoes, but if they are out of season or to speed up prep time, one can of diced tomatoes also does the trick.