This is a delightfully easy shrimp rice recipe. I serve this tomato rice with lots of different things - it's great with chicken, stir in a couple of cans of tuna, pilchards, mackerel, sardines, crab, shrimp or mix them - whatever you like.
It's even good plain as a side - just add a dash of cayenne pepper or paprika to taste.
You can even cook this recipe on the stove top. Bring the rice to the boil - simmer for about 10 minutes and then cover it. Leave it for a further 20 minutes or so and then stir in your seafood - it will still be hot.
I use a coffee mug to measure rice and fluid for this recipe - it's the most straightforward way.
US measurements would be 2 Cups of rice, 2 of water or stock.
2 tbspns oil
1 large onion, peeled and chopped
1 1/2 mugs white rice
1 can 14 oz (400g) peeled and chopped tomatoes
1 tbspn tomato puree
2 mugs fish stock or water and fish stock cube
2 tbspns worcestershire sauce
8 oz (250g) frozen mixed vegetables
8 oz (250g) defrosted cooked and peeled shrimp
Pre-heat the oven to Gas Mark 5, 375F, 190C
Heat the oil in an ovenproof dish and fry the onion until softened. Add the rice and stir quickly to coat.
Add the tomatoes, puree, stock and worcester sauce and bring to the boil. Tip in the frozen veg and give it all a really good mix together.
Cover with the lid or aluminium foil - the rice could dry out if you don't.
Bake in the oven for 40 minutes until the rice is cooked.
Stir in the shrimp - this will be enough to heat through and serve. If you prefer, you can add
Delicious and easy and it looks after itself - one pot to wash up as well :-)
By Liz Alderson, Mar 27, 2017
This shrimp rice recipe is made from a Mexican style baked rice dish - tasty and quick to make, it cooks itself in the oven and it's just one pot.
Prep Time: 15 minutes
Cook time: 55 minutes
Main Ingredient: rice, canned tomatoes, onion, shrimp