Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth (for a richer flavour, use homemade broth)
- 1 tablespoon olive oil or vegetable oil
- 1/2 pound raw shrimp, peeled and deveined
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 tablespoon butter (optional, for extra richness)
- Substitution tips: For a gluten-free version, ensure broth is gluten-free; swap shrimp with cooked chicken for a different protein; use brown rice for a nuttier flavour but increase cooking time.
Instructions
- Start by rinsing your rice under cold water until the water runs clear. This helps remove excess starch, ensuring fluffy rice. Then, combine the rice and broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer gently for about 15 minutes, or until the rice is tender and the liquid absorbed. Set aside, keeping it covered to stay warm.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant. This step always reminds me of the early mornings in my mum’s kitchen — the smell of onion softening feels like the first whisper of a good day ahead.
- Add the diced red and green bell peppers to the skillet. Cook for another 5 minutes until softened but still retaining a little crunch. The vivid colours remind me of those Devon gardens in late summer, bursting with life and promise.
- Stir in the minced garlic, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes, letting the spices bloom in the warm oil. The house will fill with a spicy, smoky aroma that makes your mouth water and your heart race a little faster.
- Add the shrimp to the skillet, stirring gently to coat them with the spiced vegetable mixture. Cook for 3-4 minutes, turning once, until the shrimp are pink and opaque. Overcooking shrimp is a rookie mistake I made plenty when I was ten, sneaking into the kitchen — so keep a close eye!
- Fold the cooked rice into the skillet with the shrimp and vegetables. Add the butter if using, stirring gently until melted and everything is combined. Cook for another 2 minutes to let the flavours marry perfectly, just like the Sunday roasts back home where every element found its place at the table.
- Remove from heat. Sprinkle with fresh parsley before serving for a burst of colour and freshness. I always think a sprinkle of fresh herbs is like the final brushstroke on a painting; it brings everything to life.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
