One-Pan Salsa Verde Shrimp and Rice
A vibrant, quick, and satisfying one-pan dinner featuring tender shrimp, fluffy rice, and tangy salsa verde all cooked together for maximum flavor and minimal cleanup.
Yield: 4 serving
Calories: 340kcal
Equipment
- Large skillet or saucepan with lid,
- mixing bowl,
- wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 cup chopped onions
- 1 cup diced or crushed tomatoes
- 1 cup cup long-grain white rice
- 2 cups chicken broth
- 1 lb raw shrimp, peeled and deveined
- ½ cup salsa verde (tomatillo-based)
- 1 tbs paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 cup fresh basil or spinach
Instructions
Prepare the Base
- Pour a drizzle of olive oil into a saucepan and sauté the chopped onions until soft. Add the tomatoes and let them simmer until they form a sauce.
Cook the Rice
- Add the rice to the sauce, stir, and then pour in the chicken broth. Mix and let it simmer.
Season the Shrimp
- In a bowl, toss the raw shrimp with your choice of spices.
Assemble the Dish and Finishing Cooking
- Incorporate the seasoned shrimp into the rice mixture. Then, add the fresh basil or spinach after Cover the saucepan and let it cook until the rice is tender and the shrimp are pink and cooked through.
Serve
- Garnish with a few fresh basil leaves before serving.
Video
Notes
- For undercooked rice with no liquid, add ¼ cup warm broth, cover, and simmer until tender.
- Swap shrimp for chicken or tofu as needed.
- Store leftovers in an airtight container for up to 2 days.