Vegetable Jasmine Rice with Sweet Peppers and Shrimp
Vegetable Rice with Sweet Peppers and Shrimp is a simple jasmine rice recipe that is easy to make and very appetizing. Light and fragrant, jasmine rice has a nutty taste that goes well with mixed vegetables and shrimp. With the several health benefits, it is no wonder that this type of rice is loved by many people.
Fried in a mixture of olive oil and spices, the aroma of the rice is the perfect marriage with the Sweet Peppers with Shrimp. Always remember to rinse your rice first to remove the starch. Add the right water ratio, and you will have the perfect grainy and perfectly cooked rice dish. Best to serve with jumbo shrimp.
A bowl of long-grained rice doubles the pleasure of eating the perfect side dish. But because of the sweet peppers and shrimp, it is a complete meal. A one-pot meal, the perfect dinner for any day of the week that will please your family.
The ingredients in the Jasmine Rice recipe
- Olive oil
- Garlic cloves
- Fresh tomatoes
- Green Seasoning Blend / Haitian Epis or your preferred Seasoning blend
- Salt and pepper to taste
- Frozen mixed veggies:
- Whole hot pepper
- Jasmine rice
- Water
How to make the recipe
- Toss the cleaned and deveined shrimp in a bowl with the oil, garlic, oyster sauce, and sweet peppers.
- Add oil, garlic, spice mixture, and tomatoes in a heavy bottom medium saucepan, and then the veggies. Let mixture fry for about 2- 3 minutes, stirring occasionally. Add rice, mix well, and cook for 2- 4 minutes. Pour 4 ¼ cups of water and bring to a boil. Season with salt and pepper, and add whole pepper. Stir once (be careful not to burst the hot pepper. If it bursts, remove it immediately). Let cook uncovered until the water has almost evaporated. Cover and cook over low heat for about 20 minutes.
- While the rice is cooking, in a skillet, sautéed the shrimp over moderately high heat, turning the shrimp once until just pink throughout. Add the lemon juice and parsley.
- Remove from heat, then fluff with a fork and add cooked shrimp.
Notes and Tips for the Recipe
Here are some cooking tips for making Vegetables Jasmine Rice with Sweet Peppers and Shrimp:
- Use fresh ingredients whenever possible. This will give your dish the best flavor.
- Don’t overcook the shrimp. They should be cooked through but still have a little pink in the center.
- Add the vegetables to the pan according to how long they cook. This will help to ensure that they are all cooked evenly.
- Don’t overcrowd the pan with shrimp. If you add too much shrimp, it will be difficult to stir the rice. You can cook the remaining shrimp in a separate pan and serve on the side.
- Stir-fry the rice until it is heated through. This will help to prevent it from becoming mushy.
- Season to taste with salt and pepper, don’t forget!
Here are some additional tips:
- You can use any rice you like, but jasmine rice is a good choice because it has a slightly sweet flavor that pairs well with the other ingredients in this dish.
- You can use chicken, beef, or tofu if you don’t have shrimp.
- You can add any vegetables you like to this dish. Some popular choices include broccoli, carrots, mushrooms, and snow peas.
- If you want to add a little heat to your dish, add a pinch of red pepper flakes to the stir-fry sauce.
- Serve this dish with two perfect combinations of your favorite cucumber salad or sauteed broccoli.
Vegetable Jasmine Rice with Sweet Pepper and Shrimp
Equipment
Ingredients
For the vegetables and rice
- 2 tablespoon olive oil
- 2 garlic cloves
- ½ cup tomatoes diced
- 1 tablespoon Green Seasoning Blend or Haitian Epis or your preferred dried seasoning blend
- Salt and pepper to taste
- 16 oz frozen mixed veggies thawed
- 1 whole hot pepper
- 3 cups of rice
- 4 ½ cup water
For the Shrimp
- 2 pound of Jumbo Shrimp cleaned and deveined
- 1 tablespoon olive oil
- ¼ cup bell peppers sliced or chopped
- 1 garlic cloves
- 1 tablespoon low sodium oyster sauce original or vegetarian sauce
- 1 tablespoon parsley
- Few drops of lemon juice
Instructions
- Toss the cleaned and deveined shrimp in a bowl with the oil, garlic, oyster sauce, and sweet peppers.
- Add oil, garlic, spice mixture, and tomatoes in a heavy bottom medium saucepan, and then the veggies. Let mixture fry for about 2- 3 minutes, stirring occasionally. Add rice, mix well, and cook for 2- 4 minutes. Pour 4 ¼ cups of water and bring to a boil. Season with salt and pepper, and add whole pepper. Stir once (be careful not to burst the hot pepper when stirring). If it bursts, remove it immediately) let cook uncovered until the water has almost evaporated. Cover and cook over low heat for about 20 minutes.
- While the rice is cooking, in a skillet, sautéed the shrimp over moderately high heat, turning the shrimp once until just pink throughout. Add the lemon juice and parsley.
- Remove from heat, then fluff with a fork and add cooked shrimp.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Originally published February 6, 2017. Updated and revised.
Just found this sounds great. Can this recipe be done in a rice steamer?
I’ve never used a rice steamer. But I don’t see why you could not use it. I would suggest to cook the shrimp separately and mix them with the rice so they are not chewy or overcooked. Thanks for your comment. Happy cooking!