Recipe courtesy of Ellie Krieger
Print
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
4 servings (serving size is 2 cups)
Level:
Intermediate

Nutrition Info

Healthy
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
4 servings (serving size is 2 cups)
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, plus more, to taste
  • 1/4 teaspoon freshly ground black pepper, plus more, to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 6 ounces diced, smoked ham
  • 2 1/2 cups low sodium chicken broth
  • One 14 1/2-ounce can no-salt added diced tomatoes
  • 1 cup uncooked long-grain white rice
  • 1 pound peeled and deveined medium shrimp
  • Hot pepper sauce

Directions

Watch how to make this recipe.

Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

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