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This hearty one-pot rice and shrimp stew is typically enjoyed during the cooler months in the Dominican Republic and Puerto Rico. Brown rice adds a boost of fiber and is a good source of complex carbohydrates.

EatingWell.com, July 2022


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add red bell pepper, green bell pepper, onion, celery, garlic, salt, oregano and paprika; cook, stirring occasionally, until the peppers and onion are just tender, 2 to 3 minutes. Add water, broth, tomato sauce and bay leaf; cover and bring to a simmer over medium heat.

  • Add rice and reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. Stir in shrimp, lemon juice and peas; simmer, uncovered and stirring occasionally, until the shrimp turn pink, about 2 minutes. Remove and discard the bay leaf. Divide among 6 bowls and top with cilantro and avocado. Serve with hot sauce, if desired.

Nutrition Facts

1 2/3 cups stew & 1/6 avocado
315 calories; protein 20g; carbohydrates 35g; dietary fiber 6g; sugars 5g; fat 11g; saturated fat 2g; mono fat 7g; poly fat 2g; cholesterol 122mg; vitamin a iu 1403IU; vitamin b3 niacin 3mg; vitamin c 34mg; vitamin e iu 4IU; folate 59mg; vitamin k 18mg; sodium 646mg; calcium 88mg; iron 2mg; magnesium 89mg; phosphorus 310mg; potassium 686mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 4mg; selenium 6mcg.