Salsa Verde Rice with Shrimp
User Reviews
5
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Prep Time
3 mins
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Cook Time
10 mins
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Total Time
13 mins
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Servings
4 to 6 servings
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Calories
131 kcal
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Course
Main Course
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Cuisine
Mexican
Salsa Verde Rice with Shrimp
Description
This recipe starts by boiling a mixture of rice, chicken broth, butter, and half the salsa verde in a covered pot. The combination infuses the rice with a tangy, herbaceous flavor from the salsa while the butter adds richness. After cooking through simmering and a resting steam period, the rice becomes tender and fluffy with bright green coloring.
Separately, shrimp are seasoned with salt and cooked quickly in a hot skillet until just done, preserving their juicy texture. The cooked shrimp are served atop the salsa-coated rice, completing a dish with a blend of mild, buttery rice and boldly flavored protein.
The recipe suggests using peeled and deveined shrimp as a time-saving shortcut and allows for store-bought or homemade salsa verde. This combination makes a straightforward, well-rounded dish that can be prepared with common ingredients and minimal steps.
Ingredients
- 1 cup long grain white rice Lundberg's Organic
- 1 cup chicken broth or vegetable broth
- 2 tablespoons butter
- 1 cup salsa verde divided, homemade or store-bought
- 1 pound Shrimp peeled and deveined, jumbo
- kosher salt
Instructions
- Combine rice, broth, butter, and ½ cup of salsa in a pot, and bring to a boil.
- Cover with a tight-fitting lid. Reduce heat to maintain a low simmer, and cook for 15 minutes.
- Remove from heat (keep covered) and steam for 10 minutes. Fluff with fork and serve.
- If rice is too firm at the end of cooking, it may be necessary to add 1 to 2 tablespoons of liquid and cook longer.
- In a large skillet over medium-high, heat oil.
- Season shrimp with salt and cook until cooked through, 2 minutes per side.
- Serve rice topped with shrimp and salsa verde.
Notes
- Using peeled and deveined shrimp saves preparation time.
- Either homemade or store-bought salsa verde works according to convenience and preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 672mg | 28% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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