Spanish Rice and Shrimp
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Ingredients1 h 3 m servings 247 cals
Original recipe yields 4 servings
- Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
- Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
- Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.
- Editor's Note:
- The directions for making rice are based on the particular brand mentioned. Follow instructions on the box if using a different brand.
Per Serving: 247 calories; 12 g fat; 14.1 g carbohydrates; 20.5 g protein; 173 mg cholesterol; 647 mg sodium. Full nutrition
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