Vegetable and Shrimp Spanish Rice
This Spanish rice with shrimp and vegetables is bold, flavorful and perfect for an easy weeknight dinner. Everything cooks in one pan for easy clean-up!
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces frozen shrimp thawed
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 tablespoon hot pepper sauce
- 1/4 teaspoon ground turmeric
- 1 cup frozen peas
- 1 cup sliced green onions
- 1 medium tomato chopped
- 1/2 cup sliced green olives
Instructions
- Heat 1 Tbsp. oil in saucepan over medium heat. Add shrimp and cook 1-2 minutes per side until opaque and pink. Remove from pan onto a plate. Set aside.
- Return pan to heat. Add remaining oil and uncooked rice. Cook 1-2 minutes, stirring frequently, until lightly golden.
- Stir in chicken broth, hot pepper sauce and turmeric. Bring to a boil, reduce heat to low and simmer 15 minutes, or until most of the broth is absorbed. Stir in peas, green onions, tomatoes, olives and prepared shrimp. Cover and simmer for another 5 minutes or until rice is done.
