Green Chile Rice with Shrimp

Why You’ll Love This Green Chile Rice Recipe

This meal looks complicated but it’s not, thank goodness! With simple ingredients and shrimp that cook in minutes, this green chile rice makes dinner time easy. It has layers of flavor from tomatillos, green chiles, and fresh cilantro, plus fluffy rice to soak it all up.

For another fast favorite, try my Easy Baked Pork Chops & Rice.

Ingredients You’ll Need for Green Chile Rice with Shrimp

Here are the main ingredients I used for this dish. I chose white rice, but you can use any kind you have on hand. What makes this meal quick is using peeled shrimp, a few canned items, and ready made chicken broth. Feel free to put your own spin on it depending on what you’ve got on hand.

• Cooked white rice – A fluffy base that soaks up the chile sauce. Leftover rice works great here.
• Shrimp (peeled and deveined) – Fresh or thawed frozen shrimp; choose medium-large for the best bite.
• Tomatillos (canned, drained) – The star of the sauce, adding tang and a little brightness.
• Onion – Yellow or white onion gives a savory backbone.
• Fresh cilantro – Adds freshness and balances the roasted chile flavor.
• Green chiles – Mild, roasted, and full of flavor. Canned diced green chiles are the quickest option.
• Jalapeño peppers (to taste) – Adjust the heat to your liking. Remove seeds for mild, leave some in for spice.
• Garlic – Use fresh cloves or jarred minced garlic for convenience.
• Dried oregano – A touch of herbal flavor that deepens the sauce.
• Chicken broth – Builds body and richness in the rice and helps cook the shrimp.
• Lime slices – Brighten the dish and double as a garnish.
• Sugar, salt, and black pepper – Essential seasonings to balance acidity and heat.

How to Make Green Chile Rice

1. Cook rice and set aside.
2. In a blender or food processor, add tomatillos, onion, cilantro, green chiles, jalapeños, oregano, garlic, sugar, and salt. Blend into a smooth sauce. (I use this food processor — it handles sauces like this perfectly.)
3. Warm the sauce in a pan, then stir it into the rice. Cover to keep warm.
4. In a deep skillet or Dutch oven, bring chicken broth, water, lime slices, and black pepper to a boil.
5. Add shrimp and cook until just pink. (Don’t overcook!)
6. Serve shrimp over the green chile rice. Garnish with lime and cilantro.

After the chopping, just add your green chile sauce to a blender or food processor and blend away!

Now add your sauce to the prepared rice and stir!  Simple!

Next, you just need to plate your food.  My husband has quite the talent for that.  He created this lovely dinner for our family.  Thanks babe!

Fun Note: You may notice my old logo on some of these recipe photos. I first shared this recipe back in 2013, and I’ve kept a few originals as part of my blogging journey.

Here’s the Recipe:

Green Chile Rice with Shrimp

JoysLife.com

Green chile rice with shrimp is quick, flavorful, and colorful. Made with tomatillo chile sauce and tender shrimp, it’s easy enough for weeknights or guests.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Equipment

• 1 Blender or food processor
• 1 Saucepan, Dutch oven or deep skillet

Ingredients

  

• 2 lbs peeled and deveined uncooked Shrimp fresh or frozen
• 1 (28 oz) can tomatillos drained
• 2 medium yellow onions
• 3 Tbsp cilantro chopped
• 1 (4 oz) can green chilies
• 2 fresh jalapeno peppers, seeded and chopped, OR 4 Tbsp canned diced jalapeno adjust to your heat preference
• 1 ½ tsp dried oregano
• ¾ tsp salt
• 3 tsp minced garlic or 3 cloves of fresh garlic
• 1 ½ tsp sugar
• 6 cups white rice cooked
• 2 cups chicken broth
• 2 cups water
• 1 tsp black pepper
• 1 lime sliced

Instructions

 

• Cook the rice according to package directions. Set aside.
• In a blender or food processor, combine tomatillos, cilantro, onions, green chilies, jalapenos, oregano, salt, garlic, and sugar. Puree into a sauce.
• Pour the sauce into a saucepan and heat over medium. Once warm, stir into the cooked rice. Cover and keep warm.
• In a dutch oven or deep skillet, add chicken broth, water, black pepper, and lime slices. Bring to a boil.
• Add shrimp to the boiling liquid and cook until just pink, (do not overcook). If using frozen shrimp, thaw before cooking.
• Place the shrimp over the rice. Garnish with lime slices and fresh cilantro. Serve.

Notes

• Use either fresh or canned jalapenos depending on availability and desired heat level.
• If using frozen shrimp, thaw before cooking to avoid extra water in the broth.
• Any cooked rice will work.
• Don’t overcook the shrimp. They’re done as soon as they turn pink.
• Serves 6.

Serving Suggestions

This green chile rice with shrimp is perfect for weeknights but special enough for holidays. With all that green color, it even makes a fun option for St. Patrick’s Day.

All the kiddos loved this!  YAY!

More Rice Recipes You’ll Love

• Cranberry Pecan Rice
• Gluten-Free Pineapple Coconut Chicken with Rice
• Chicken Teriyaki Pineapple Bowls

Pro tip: Getting shrimp just right is key to this dish. If you want it tender and flavorful, check out this guide on how to cook shrimp so they’re juicy, not rubbery from Bon Appétit. It’s a great resource for making sure your green chile rice is topped with the perfectly cooked shrimp you were hoping for.

Kitchen Tip: A reliable food processor makes all the difference in this recipe. I love using this one because it blends the sauce quickly and evenly.