Yields: 6 Servings

Spicy Shrimp and Rice


  • 1 can 19 ounces LAS PALMAS Red Chile Sauce, divided
  • 1 cup long-grain rice, uncooked
  • 1 cup water
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3/4 cups green bell peppers, strips
  • 1 pound peeled and deveined shrimp, uncooked
  • 2 tbls. lime juice
  • 2 tbls. fresh cilantro, chopped


Prep Time: 35 minutes

1. In medium saucepan, combine rice, water and 1 1/4 cups of red chile sauce; mix well. Bring to a boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.

2. Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic; cook 2 minutes. Add bell pepper; cook and stir 3-4 minutes.

3. Add shrimp and lime juice; cook about 4 minutes or until shrimp turns pink. (DO NOT OVERCOOK). Stir in remaining red chile sauce; cook until thoroughly heated. Spoon cooked rice mixture onto serving platter; top with shrimp mixture. Sprinkle with cilantro.

Makes 6 servings.

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