Ingredients

  • 1 12
    cups
  • 2 14
    cups
    Vegetable Broth
  • 1
    lb
    Shrimp, peeled, deveined
  • 14
    lb
    Mushrooms, finely diced
  • 1
    cups
    Onion, finely diced
  • 12
    cups
    Green Bell Pepper, finely diced
  • 3
    tbsp
    Olive Oil, divided
  • 1
    tbsp
    Garlic, minced
  • 1
    tsp
    Oregano, dried
  • 34
    tsp
    Salt, divided
  • 34
    tsp
    Black Pepper, divided
  • Cilantro, for garnish

Nutrition Facts

Serving Size: 283g
Serves: 6
Amount Per Serving
Calories: 320
% Daily Value*
Total Fat: 8g 10%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 125mg 42%
Total Carbohydrate: 42g 15%
Dietary Fiber: 2g 7%
Sugars: 3g 6%
Protein: 20g 40%

Instructions

  1. Rinse the rice with water to remove excess starch, set aside.
  2. Heat a large deep pan over medium heat. Add two tablespoons olive oil, onions, peppers and mushrooms and cook until the vegetables soften and the onions become lightly golden, about 5 minutes.
  3. Add the garlic and cook until it becomes fragrant, about 1 more minute.
  4. Transfer the rinsed rice on top of the vegetables. Season with oregano, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper and cook with the vegetables for 2-3 minutes, stirring frequently. Add the chicken broth on top, bring to a boil, then simmer and cook for 15 minutes covered with a tight-fitting lid. Remove rice from heat and keep covered for 5 minutes before adding the shrimp.
  5. Combine the shrimp with the remaining olive oil, salt and pepper in a small bowl. Nestle the shrimp into the rice when done cooking, cover and allow it to steam with the rice until pink and opaque, about 5-7 minutes.
  6. Fluff the rice with the shrimp and garnish with cilantro, if desired.

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