Rice with shrimp and vegetables

Name: Rice with shrimp and vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 90 ml olive oil; 20 ml balsamic vinegar; 4 pcs green onion; 450 g peeled shrimp; 15 ml lime juice; 600 ml vegetable broth; 0.5 tsp turmeric; 150 g onion; 1 pcs green bell pepper; 1 pcs garlic; 2 pcs tomatoes; 2 tbsp fresh cilantro; 1 pcs hot chili pepper; 200 g white rice; to taste salt; to taste black pepper

A rice dish cooked in a pan with shrimp, bell pepper, tomatoes, and spices.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 508
Protein: 29 g
Fat: 22 g

Ingredients

for 4 servings

olive oil90 ml
balsamic vinegar20 ml
green onion4 pcs
peeled shrimp450 g
lime juice15 ml
vegetable broth600 ml
turmeric0.5 tsp
onion150 g
green bell pepper1 pcs
garlic1 pcs
tomatoes2 pcs
fresh cilantro2 tbsp
hot chili pepper1 pcs
white rice200 g
saltto taste
black pepperto taste

Method

7 steps

Mix 2 tbsp of olive oil, 2 tsp of balsamic vinegar, and a portion of the chopped green onion. Add salt and pepper to taste.
Mix the shrimp with lime juice and leave for 30 minutes. Bring the broth with added turmeric to a boil, cover with a lid, and set aside.
Heat the remaining olive oil in a large skillet. Fry the shrimp for 3 minutes until cooked, then transfer them to a plate.
In the same skillet, add the chopped onion, bell pepper, and garlic, and fry for 2 minutes. Add the chopped tomatoes, cilantro, chili pepper, and a portion of the green onion, and cook for another 3 minutes.
Add 1 tbsp of balsamic vinegar and the rice to the vegetables, and stir for 2 minutes. Pour in the prepared broth and bring to a boil.
Reduce the heat, cover with a lid, and cook for about 20 minutes until the rice absorbs the liquid.
Return the shrimp to the skillet and heat everything together for 1 minute. Serve the dish sprinkled with the remaining green onion and drizzled with the prepared dressing.