One-Pan Smoky Shrimp Rice

Wash your hands and clean the work surface. Rinse and dry the bell pepper and onion before cutting, removing any damaged areas. Core and dice the pepper, peel and dice the onion, and mince the garlic. Rinse the rice in a fine-mesh strainer under cool running water until the water runs mostly clear, then drain thoroughly. Keep the shrimp refrigerated until needed.

Heat the olive oil in the skillet over medium heat. Add the onion and bell pepper. Cook for 6–8 minutes, stirring occasionally, until softened and the onion is translucent.

Stir in the garlic and smoked paprika and cook for 30 seconds, just until fragrant. Add the drained rice and stir for 1 minute to coat the grains.

Add the tomatoes with all their liquid, chicken broth, salt and black pepper. Stir well, scraping up any browned bits. The tomato liquid contributes to the rice’s cooking liquid, so do not drain the tomatoes or add extra broth.

Arrange the raw shrimp evenly over the rice, pressing them lightly into the surface without stirring. Cover immediately and cook over low heat for 4–6 minutes, until the shrimp are opaque throughout and reach 145°F in their thickest parts. The rice should be tender and the liquid mostly absorbed. Wash your hands after handling the raw shrimp.

Remove the skillet from the heat and let it stand, covered, for 3 minutes. Uncover, drizzle the lemon juice over the entire skillet and gently fold the shrimp into the rice. Divide evenly among four plates and serve promptly.