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Cheesy Spanish Rice

Cheesy Spanish Rice with Seared Shrimp and Peas

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This ultra-comforting dinner mimics the flavors of one of our favorite Mexican side dishes: Spanish rice, also known as arroz rojo because of its red-orange color, which comes from simmering the rice with tomatoes and smoky spices. Here, we’ve stirred in shredded Cheddar for added richness and creaminess. Spice-rubbed shrimp and a bright squeeze of lime take this flavor-packed bowl from side dish to centerpiece.
  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • lime
    • 1
    • lime
  • chili powder
    • 1/2 teaspoon
    • chili powder
  • shrimp
    • 8 ounces
    • shrimp
  • unsalted butter
    • 4 packets
    • unsalted butter
  • onion powder
    • 1/4 teaspoon
    • onion powder
  • tomato purée
    • 1 cup
    • tomato purée
  • bomba rice
    • 1 cup
    • bomba rice
  • dried oregano
    • 1/2 teaspoon
    • dried oregano
  • yellow onion
    • 1
    • yellow onion
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • shredded Cheddar cheese
    • 2 1/2 ounces
    • shredded Cheddar cheese
  • garlic powder
    • 1/4 teaspoon
    • garlic powder
  • red bell pepper
    • 1
    • red bell pepper
  • garlic
    • 1 clove
    • garlic
  • peas
    • 1 cup
    • peas

What You’ll Need

  • water
  • kosher salt
  • black pepper
  • 10" medium high-sided ovenproof pan with lid
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 375ºF. Peel onion and cut into small dice. Mince garlic. Rinse bell pepper and halve lengthwise, discarding seeds. Cut into small dice. Cut lime into 6 equal wedges.

  2. Sauté Aromatics

    Sauté Aromatics

    Heat half of butter in a medium high-sided ovenproof pan over medium heat. When butter is foamy, add onion and bell pepper and sauté until soft, stirring frequently to avoid burning, about 5 minutes. Stir in garlic and half of spice mix and cook until fragrant, about 2 minutes more. Season with ¼ teaspoon salt and pepper as desired.

  3. Cook Rice

    Cook Rice

    Increase heat under pot with aromatics to medium high. Add rice and cook, stirring, until toasted and translucent, 1-2 minutes. Add tomato purée and 1¼ cups water. Increase heat to high and bring to a boil, then cover and transfer to oven. Cook until liquid is absorbed and rice is tender, 17 minutes.

  4. Season Shrimp

    Season Shrimp

    While rice cooks, pat shrimp dry with paper towel. Place on a large plate and season all over with remaining spice mix, ¼ teaspoon salt and pepper as desired. Set aside to marinate at room temperature for about 5 minutes.

  5. Sear Shrimp

    Sear Shrimp

    Once shrimp is marinated, heat remaining butter in a medium nonstick pan over medium heat. When butter is foamy, add shrimp and juice of 1 lime wedge. Sear until shrimp are opaque and just pink, 1-2 minutes per side. Transfer to a plate and set aside.

  6. Finish Rice and Plate Shrimp

    Finish Rice and Plate Shrimp

    Once rice is cooked, stir peas and Cheddar into pot. Season with ¾ teaspoon salt and pepper as desired, then cover and set aside until cheese is fully melted and peas are warmed through, about 5 minutes. Divide cheesy rice between 2 bowls, top with seared shrimp, and serve with remaining lime wedges to squeeze over. Dig in!

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