Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 bell pepper (diced)
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1 cup diced tomatoes (canned or fresh)
- Salt and pepper to taste
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and garlic, cooking until softened, about 3-4 minutes.
- Cook Rice: Stir in the rice, Cajun seasoning, and diced tomatoes. Pour in the chicken broth, bringing the mixture to a simmer. Cover and reduce heat, cooking for about 15 minutes or until the rice is tender.
- Add Shrimp: Once the rice is cooked, stir in the shrimp. Cook until the shrimp are pink and opaque, about 5 minutes. Season with salt and pepper to taste.
- Garnish: Remove from heat and sprinkle with fresh parsley before serving.
- Serve: Serve hot, straight from the skillet for a rustic presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 kcal
- Fat: 10g
- Carbohydrates: 55g
- Protein: 30g