Warm up to brothy bowls of shrimp and rice cooked in a fiery tomatillo sauce made with onion, cilantro, jalapeno and garlic. Essential to Mexican cooking, tomatillos add bright, citrusy notes to stews and soups.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 tomatillos (about 8 ounces), husked, rinsed and roughly chopped
- 1 white onion (1/2 cut into chunks, 1/2 sliced)
- 1 green bell pepper, chopped
- 1/2 cup chopped cilantro stems, plus chopped cilantro leaves for topping
- 1 jalapeno pepper (remove seeds for less heat)
- 4 cloves garlic, smashed
- 3 tablespoons extra-virgin olive oil
- 4 cups low-sodium chicken broth
- Kosher salt
- 1 cup long-grain white rice
- 1 1/2 pounds large shrimp, peeled and deveined
Instructions
- Combine the tomatillos, onion chunks, one-quarter of the bell pepper, the cilantro stems, jalapeño, garlic and 1 tablespoon olive oil in a blender. Puree until very smooth.
- Heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons olive oil, then add the sliced onion and remaining bell pepper. Cook until slightly softened, about 3 minutes. Add the tomatillo puree and cook until thickened, 3 to 5 minutes. Add the chicken broth and 2 cups water. Bring to a simmer and season with 1/2 teaspoon salt. Add the rice, cover and simmer until al dente, about 13 minutes.
- Add the shrimp to the pot and return to a simmer, then cover and turn off the heat, making sure the shrimp are completely submerged. Let stand until the rice and shrimp are cooked through, about 5 minutes; season with salt. Divide among bowls and top with cilantro leaves.
Nutrition Facts
| Calories | 450 |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 161 milligrams |
| Sodium | 1042 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 3 grams |
| Protein | 27 grams |
| Sugar | 5 grams |
Reviews
Looking forward to making this. The recipe does say it’s saucy, so people shouldn’t be surprised that there’s a lot of sauce. Having said that, unless I snag a decent baguette, I’m not going to add the 2 cups of water.
I love this! Unlike other reviews, I like it soupy with all the liquid. That is just a preference. I am skipping the green pepper and going to add an extra jalapeno. Also when I make it again, I am trying the cotija cheese that others suggested! LOVE this!
Very easy but agree with previous reviews too much liquid. If making again I would eliminate the additional 2 cups of water. Also, I too think a poblano chili would be good instead of the green pepper however the green pepper was fine. I would add more heat as well. I also added cojita cheese on top.
Super delicious! My 7 year old even loved it!
Easy and delicious …. thinking of using a poblano vs green bell pepper next time …. love the idea of cotija cheese on top. Will definitely make this again.
Added cojita cheese over the top when serving. Very yummy!
This was very tasty & easy to prepare.
The flavors are nice, but there’s way too much liquid for me. I even added an extra ½ cup of rice and it was still extremely soupy. I think I’d leave out the 2 cups of water next time and add some more vegetables – zucchini, red bell pepper or more green pepper would be nice.
This dish has potential but it is missing some spices and so it was ok and bland. Maybe with some cumin it will improve..going to try it again.