Mexican Rice And Shrimp

Prep Time
Cook Time
Ready In

Recipe: #40072

January 26, 2023


Original is 6 servings


  • Serving Size: 1 (248.7 g)
  • Calories 217.6
  • Total Fat - 5.4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 47.6 mg
  • Sodium - 825.4 mg
  • Total Carbohydrate - 34.3 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3.7 g
  • Protein - 7.6 g
  • Calcium - 47.3 mg
  • Iron - 1 mg
  • Vitamin C - 22 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat the oil

Step 2

Add the rice

Step 3

Stir constantly for 3 minutes.

Step 4

Add the carrot and onion.

Step 5

Cook for 2 minutes.

Step 6

Add the garlic, cumin, salt, pepper,tomato sauce, and chicken broth.

Step 7

Stir to combine.

Step 8

Slice through a jalapeno and add to the pot whole.

Step 9

Cover and cook on medium-low heat for 10 minutes

Step 10

Don't stir the rice.

Step 11

Add the shrimp and 1/4 cup water.

Step 12

Cover and cook for 2 minutes.

Step 13

Leave the lid on and turn heat off.

Step 14

After 5 minutes, uncover and test the rice.

Step 15

It should be fluffy.

Step 16

If not, add a splash of water and cover again for 5 more minutes with the heat off.

Step 17

Check for seasoning mix the shrimp through rice


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose jalapenos with a bright green color for the most flavor.
  • Make sure to buy peeled and deveined shrimp for this recipe.

  • Substitute olive oil with avocado oil - Avocado oil has a higher smoke point than olive oil, so it is better suited for cooking at high temperatures. It also contains a healthier fatty acid profile than olive oil, making it a healthier option.
  • Substitute chicken broth with vegetable broth - Vegetable broth is a great substitution for chicken broth for those who are vegetarian or vegan. It also adds a different flavor profile to the dish, which can be a nice change.

Vegetarian Mexican Rice Heat the oil, add the rice and stir constantly for 3 minutes. Add the carrot, onion, garlic, cumin, salt, pepper, tomato sauce, and vegetable broth. Stir to combine. Slice through a jalapeno and add to the pot whole. Cover and cook on medium-low heat for 10 minutes. Don't stir the rice. Add 1/4 cup water and cover again for 5 more minutes with the heat off. Check for seasoning and mix the vegetables through rice.

Mexican Street Corn Salad: This sweet and spicy salad is the perfect accompaniment to Mexican Rice and Shrimp. It features roasted corn, jalapeno, lime, and cotija cheese, and the creamy dressing is the perfect contrast to the spicy shrimp dish.

Chile-Lime Grilled Avocado: This zesty grilled avocado dish is the perfect complement to the Mexican Street Corn Salad. The smoky heat of the chile powder and the bright lime juice balance out the creamy sweetness of the avocado, making it a great accompaniment to the spicy shrimp dish.


Q: How do I know when the rice is cooked?

A: After 10 minutes of cooking on medium-low heat, uncover the pot and check the rice. It should be fluffy. If not, add a splash of water and cover again for 5 more minutes with the heat off.

Q: How do I store cooked rice?

A: Cooked rice should be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop before eating.

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Fun facts:

The jalapeno pepper originated in Mexico, and is now popular in many dishes across the world.

The famous chef Julia Child was a fan of Mexican cuisine and often cooked dishes such as this Mexican Rice and Shrimp for her family.