Ingredients
1 lb shrimp, peeled and deveined
1 cup long grain rice
1 can (14.5 oz) diced tomatoes
2 cups chicken broth (low sodium)
1 red bell pepper, diced
1 yellow onion, finely chopped
4 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup pitted kalamata olives
2 tbsp fresh parsley, chopped
2 lemon wedges (for serving)
Instructions
Preheat oven to 375°F (190°C)
In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat
Sauté onion and garlic until fragrant
Add diced bell pepper and cook for 1 minute
Stir in rice, smoked paprika, oregano, salt, and pepper
Add diced tomatoes (with liquid), olives, and 1 cup of chicken broth
Simmer mixture for 3-5 minutes
Top with remaining chicken broth and shrimp in a single layer
Bake covered for 20 minutes
Uncover and bake 5 more minutes, or until golden
Sprinkle with fresh parsley before serving
Serve with lemon wedges
Notes
Substitute vegetable broth for a vegan version
Let the dish rest for 5 minutes before serving for cleaner portions
Store leftovers in an airtight container in the refrigerator for up to 3 days
Optional: Add cherry tomatoes for extra sweetness
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Sodium
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 500
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg