Cilantro-Lime Rice with Shrimp and Spring Vegetables
Ingredients
- 1½ cupslong-grain white rice
- 1 poundshrimp (large, peeled and deveined)
- 3 cupschicken broth
- 2lime
- ½ cupcilantro
- 4scallions
- 8 ouncessugar snap peas
- 1bell pepper (any color)
- 3 clovesgarlic
- 2 tablespoonsolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Peel and devein 1 pound large shrimp if not pre-peeled.
- 02
Mince 3 cloves garlic.
- 03
Dice 1 bell pepper into 1/2-inch pieces.
- 04
Trim and slice 4 scallions into 1/4-inch pieces, keeping white and green parts separate.
- 05
Trim and slice 8 ounces sugar snap peas into bite-sized pieces.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium-high heat.
- 02
Add minced garlic and cook for 30 seconds until fragrant.
- 03
Stir in 1 1/2 cups rice and toast for 2 minutes, stirring occasionally.
- 04
Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- 05
Stir in diced bell pepper and sugar snap peas, then lay shrimp on top. Cover and cook for 4 minutes until shrimp are opaque and rice is tender.
- 06
Remove from heat. Squeeze in juice from 2 limes and fold in cilantro and sliced scallions. Season with salt and black pepper to taste.
- 07
Fluff with a fork and serve immediately.
Spice Tips
To add depth, stir in 1/2 teaspoon ground cumin or a pinch of smoked paprika with the garlic. For subtle heat, add a pinch of cayenne or a thin slice of jalapeño to the broth. A dash of fish sauce (1/2 teaspoon) enhances the shrimp's sweetness without making the dish taste fishy.
For a vegetarian version, swap shrimp for firm tofu or white beans. The recipe reheats well but is best served fresh; lime and cilantro brighten the dish most when stirred in just before eating.