Ingredients
- 2 cups water
- 1 (7 ounce) box Spanish yellow rice mix (such as Goya®)
- 3 tablespoons olive oil, divided
- ½ cup diced onion
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tablespoon sweet and spicy seafood seasoning (such as McCormick®)
- ½ cup fresh parsley, or to taste
Why You'll Keep Making This
Cooking Tips
- Toast the rice lightly before adding liquid to enhance its nutty flavor.
- Add fresh herbs like cilantro or parsley at the end for a burst of freshness.
Step 1
Bring some water to a boil in a saucepan. Once it’s boiling, stir in the rice mix along with a tablespoon of olive oil. Let it boil for a minute, then cover the pot and turn the heat down to let it simmer gently. Cook until all the water is absorbed, which should take about 25 minutes.
Step 2
While the rice is cooking, heat the rest of the olive oil in a skillet over medium-high heat. Toss in the chopped onion and sauté just until it starts to soften, about 2 minutes. Then add the shrimp, green and red bell peppers, and your seafood seasoning. Cook everything together, stirring now and then, until the shrimp turn bright pink—this usually takes around 5 minutes.
Step 3
When everything is ready, scoop some of the rice onto each plate and spoon the shrimp and pepper mixture over the top. Finish it off with a good sprinkle of fresh parsley for a pop of color and flavor. Enjoy!
