June 12, 2026
URL: https://www.birdseye.com/recipes/dinner/shrimp-and-rice-skillet-6146
- Prep time 20 minutes
- Total time 40 minutes
- Servings 4
Ingredients
-
2 tablespoons canola oil, divided
-
1 pound shrimp, thawed if frozen, peeled, deveined
-
1/4 teaspoon ground black pepper
-
3/4 cup chopped onion
-
1 tablespoon finely chopped garlic
-
1 cup long-grain white rice, uncooked
-
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
-
1 can (8 oz each) Hunt's® Tomato Sauce
-
1-1/4 cups water
-
2 teaspoons caldo con sabor de pollo (chicken bouillon)
-
1/2 cup Birds Eye® Sweet Garden Peas
Nutrition Information
356 calories, 51g carbs
Directions
-
Step one
Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add shrimp and pepper; cook 3 minutes or just until shrimp turn pink, stirring frequently. Remove from skillet; set aside and keep warm.
-
Step two
Heat remaining 1 tablespoon oil in same skillet. Add onion and garlic; cook 1 to 2 minutes, stirring occasionally. Add rice; cook 3 minutes more or until rice is browned lightly, stirring frequently.
-
Step three
Add drained tomatoes, sauce, water and bouillon to skillet; stir to combine. Bring to a boil; cover and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender. Return shrimp to skillet; add peas. Heat 3 minutes more or until shrimp and peas are hot.