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Rice simmered with seasoned shrimp, tomatoes, and chiles in a flavorful broth. This protein-rich seafood dish makes a complete, healthy family dinner in one pot.
Heat the olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add onions and both bell peppers, sautéing 3–4 minutes until just softened.
Stir in garlic and jalapeño and cook for 1 minute, being careful not to burn the garlic. Add diced tomatoes and cook for another 2–3 minutes, stirring occasionally.
Sprinkle in the cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Stir to coat the vegetables and bloom spices for 30 seconds.
Pour in the rice and mix thoroughly to coat each grain in the seasoned oil and vegetables. Toast the rice on medium heat for 2–3 minutes, stirring frequently.
Add the chicken or seafood stock to the pot, stir, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
After 15 minutes, quickly scatter the shrimp evenly over the rice. Replace the lid and continue to cook on low for 8–10 minutes until shrimp are opaque and rice is tender.
Drizzle fresh lime juice over the finished dish and let it rest off the heat, covered, for 5 minutes to set the grains and flavors.
Garnish with chopped fresh cilantro before serving.
