Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup bell peppers, diced (mixed colors)
- 1 cup zucchini, diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add bell peppers and zucchini, cooking until just tender.
- Stir in the shrimp, corn, paprika, thyme, salt, and pepper. Cook until shrimp just turns pink.
- In a large casserole dish, combine the sautéed mixture with rice and chicken broth. Mix well.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle cheese on top, and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a spicier kick, add red pepper flakes to the shrimp mixture.
- You can substitute brown rice for a healthier option, but adjust the cooking time accordingly.
- Feel free to add other veggies like spinach or broccoli.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg