Quick Portuguese Shrimp Rice Bowl

Ingredients

• •1 cup long-grain rice
• •2 cups chicken broth
• •1 tablespoon olive oil
• •1 onion, diced
• •2 cloves garlic, minced
• •1 red bell pepper, chopped
• •12 ounces shrimp, peeled and deveined
• •1 teaspoon paprika
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 cup frozen peas
• •2 tablespoons chopped fresh parsley

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add onion and garlic, sauté until onion is translucent, about 3-4 minutes.

3. 3

   Stir in the red bell pepper and cook for another 2 minutes until softened.

4. 4

   Add the rice, paprika, salt, and black pepper; stir to combine and cook for 1 minute.

5. 5

   Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 12 minutes.

6. 6

   After 12 minutes, add the shrimp and frozen peas to the pot, cover, and cook for an additional 5 minutes or until the shrimp are pink and cooked through.

7. 7

   Remove from heat, fluff the rice with a fork, and stir in fresh parsley before serving.