Ingredients

The following ingredients have 4 Servings
  • 2 cups Basmati rice, rinsed (see notes)
  • Extra virgin olive oil
  • 1 red onion, chopped
  • 1 red bell pepper, cored and chopped
  • 2 garlic cloves, minced
  • 1 cup frozen peas, rinsed quickly to separate
  • ½ cup packed chopped fresh parsley, more for later
  • Kosher salt
  • 1 tsp coriander
  • 3/4 tsp mild chile pepper (I used Aleppo pepper flakes)
  • ½ tsp cumin
  • ½ tsp paprika
  • ¼ tsp ground turmeric
  • 2 1/4 cups water
  • Scant 1 lb large shrimp, thawed if frozen, peeled and deveined

Instruction

  • Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
  • In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika.  Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
  • Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
  • While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
  • Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
  • Garnish with fresh parsley and serve!