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Chipotle Rice with Shrimp and Cilantro

Chipotle Rice with Shrimp and Cilantro

By Julie RackowFebruary 10, 2020

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

This is our adaptation of a recipe from “More Mexican Everyday” by Rick Bayless. Adding the shrimp at the end, after the rice has steamed, and allowing them to cook gently with residual heat ensures they are plump and tender and not overdone. We layer in herbal notes by simmering minced cilantro stems with the rice, then folding in chopped cilantro leaves just before serving. If you like, offer lime wedges for squeezing.

Tip

Don’t lift the lid to peek at the shrimp after they’ve been added to the pan, except to stir them into the rice. Uncovering releases the residual heat needed for gently cooking the shrimp.

Ingredients
  • 1

    pound extra-large (21/25 per pound) shrimp, peeled (tails left on), deveined and patted dry

  • Kosher salt and ground black pepper

  • 2

    tablespoons grapeseed or other neutral oil

  • 4

    medium garlic cloves, finely chopped

  • 2

    chipotle chilies in adobo sauce, minced

  • 1

    bunch cilantro, stems minced, leaves chopped, reserved separately

  • 1½

    cups long-grain rice, rinsed and drained

  • ½

    cup golden raisins

  • 2

    cups low-sodium chicken broth

Step 1

Season the shrimp with ½ teaspoon each salt and pepper; set aside at room temperature.

Step 2

In a large saucepan over medium, cook the oil and garlic, stirring often, until the garlic is just barely golden, 2 to 3 minutes.

Stir in the chipotle chilies, cilantro stems, rice and raisins, then add the broth and 1 teaspoon salt. Bring to a simmer over medium-high, then cover and reduce to low.

Cook until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.

Step 3

Uncover the pan and scatter the shrimp evenly over the rice. Re-cover, remove from the heat and let stand for 10 minutes.

Gently fluff the rice with a fork, folding in the shrimp. Re-cover and let stand until the shrimp are opaque throughout, another 5 to 7 minutes.

Stir in the cilantro leaves, then taste and season with salt and pepper.