July 17, 2026

Shrimp and Rice Skillet

Name: Shrimp and Rice Skillet
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 can (540 mL) Aylmer® Accents® Petite Cut Stewed Tomatoes with Spicy Red Pepper, drained; 1 cup (250 mL) Hunt's® Tomato Sauce; 2 tablespoons Pure Wesson® Canola Oil, divided; 1 pound shrimp, thawed if frozen, peeled, deveined; 1/4 teaspoon ground black pepper; 3/4 cup chopped onion; 1 tablespoon finely chopped garlic; 1 cup long-grain white rice, uncooked; 1-1/4 cups water; 2 teaspoons caldo con sabor de pollo (chicken bouillon); 1/2 cup frozen green peas

20

Prep Time Minutes
40
Total Time Minutes
11
Number of Ingredients
4
Servings

Tags:

Seafood,
Rice/Grain,
Under 45 min,
Main Dish,
Aylmer,
Hunt’s,
Fall,
Winter,
Spring,
Summer,
Stove Top

Ingredients

1 can (540 mL) Aylmer® Accents® Petite Cut Stewed Tomatoes with Spicy Red Pepper, drained
1 cup (250 mL) Hunt's® Tomato Sauce
2 tablespoons Pure Wesson® Canola Oil, divided
1 pound shrimp, thawed if frozen, peeled, deveined
1/4 teaspoon ground black pepper
3/4 cup chopped onion
1 tablespoon finely chopped garlic
1 cup long-grain white rice, uncooked
1-1/4 cups water
2 teaspoons caldo con sabor de pollo (chicken bouillon)
1/2 cup frozen green peas

Directions

View photos

Step one

Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add shrimp and pepper; cook 3 minutes or just until shrimp turn pink, stirring frequently. Remove from skillet; set aside and keep warm.
Step two

Heat remaining 1 tablespoon oil in same skillet. Add onion and garlic; cook 1 to 2 minutes, stirring occasionally. Add rice; cook 3 minutes more or until rice is browned lightly, stirring frequently.
Step three

Add drained tomatoes, sauce, water and bouillon to skillet; stir to combine. Bring to a boil; cover and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender. Return shrimp to skillet; add peas. Heat 3 minutes more or until shrimp and peas are hot.