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Mexican Rice with Shrimp

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Stephanie Chavez


  • extra virgin olive oil
  • 1 3/4 cup white rice
  • 3 tablespoons minced shallot
  • 2 large minced garlic cloves
  • 1 1/2 cups diced roma tomatoes
  • 4 cups chicken or vegetable broth
  • 1/2 teaspoon dried basil leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon garlic salt
  • 3/4 cup loosely packed chopped cilantro
  • 1 pound peeled & deveined shrimp


  1. Start by dicing the tomatoes, onion, and garlic. Set them aside.
  2. In a large saute pan on medium heat, add roughly a tablespoon of extra virgin olive oil. Add the rice and stir constantly to keep the rice from burning or getting too brown. Toast until you see some of the rice grains begin to change into a light golden brown color, but still very much white in color. This should take about ten minutes.
  3. Once you see the rice start to change color go ahead and add the onion and garlic. Cook them in the rice for about a minute stirring constantly still. You definitely want to keep the rice, garlic and onion moving because they will burn easily.
  4. Still on medium heat, add the tomato and incorporate it into the rice well. Let the rice soak up the tomato juices for a minute. Continue to stir, toss, and mix like no tomorrow. After the rice has had a chance to start cooking in the tomato (about a minute), add the four cups of chicken broth and all the seasonings. Let it come to a low boil.
  5. Reduce the heat to low, then add the chopped cilantro. Stir the cilantro in the rice well, then cover again and keep the temp low. Cook for another ten minutes.
  6. After ten minutes, add the shrimp and stir making sure to submerge them into the rice. Press the rice down to seal them in there good. The shrimp will start to cook instantly. Return the lid onto the pan again and cook another five minutes. After five minutes turn off the heat. Serve immediately.