Quick Shrimp Arroz con Pollo
Craving a hearty, comforting bowl of rice and shrimp without the long simmer time?
When you're exhausted but still want something that feels like a culinary hug, this Arroz con Pollo with shrimp is your secret weapon. It captures all those nostalgic flavors—sautéed aromatics, savory spices, and golden rice—but swaps out the long-simmering chicken for quick-cooking shrimp to get dinner on the table in no time. The shortcut here is using a high-quality broth to build deep flavor instantly. You'll love how the steam from the rice carries that warm, earthy spice through every bite. It’s a one-pan wonder that feels incredibly intentional and homemade, even though it took very little effort from you. Just imagine a steaming bowl of fragrant rice with perfectly tender shrimp as your reward for surviving the day.
Ingredients
- 1 lb large shrimp
- 1.5 cup long-grain rice
- 2.5 cup chicken broth
- 1 unit yellow onion, diced
- 3 unit garlic, minced
- 1 tsp cumin
- 1 tsp dried oregano
- 0.5 cup frozen peas
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Method
- 1 Heat olive oil in a large skillet or heavy-bottomed pot over medium heat.
- 2 Add the diced onion and sauté for about 4 minutes until softened, then add garlic and cook for another minute.
- 3 Stir in the cumin, oregano, salt, and pepper. Let spices toast for 30 seconds until fragrant.
- 4 Add the rice to the pan and stir well to coat every grain with the oil and aromatics.
- 5 Pour in the chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 12-15 minutes.
- 6 While rice simmers, pat shrimp dry and toss with a pinch of salt/pepper.
- 7 Ten minutes into the simmering time, quickly sauté the shrimp in a separate small pan (or just move them to the top of the rice) until pink.
- 8 Stir in the peas during the last 2 minutes of steaming. Fold in the cooked shrimp and fluff with a fork before serving.
Variations
- Veggieer Version — Swap the shrimp for a can of drained chickpeas and double the amount of frozen peas.
- Extra Flavor Boost — Add 1 tsp of smoked paprika or a pinch of cayenne pepper if you want a little kick.
Notes
If you have an extra 5 minutes, add some chopped cilantro at the end for a pop of freshness.
Equipment that helps
- Heavy-bottomed skillet — Ensures even heat distribution so the rice cooks evenly without sticking.
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