Green Chile Rice with Shrimp
Main Dish
green chile rice, shrimp and rice, easy dinner, tomatillo shrimp recipe
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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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.