Dinner · Spanish

Spanish Rice and Shrimp One-Pot

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 22, 2026

This is the kind of dinner that saves a busy weeknight: everything cooks in one pan, and it's on the table in under half an hour. Smoky chorizo, sweet peppers, and plump shrimp turn plain rice into something that tastes like it took real effort. No fussy stirring, no extra pots.

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Spanish Rice and Shrimp One-Pot

Why you'll love this

  • Everything cooks in one pan, so cleanup is almost nothing.
  • On the table in under 30 minutes.
  • Smoky chorizo does all the flavor work for you.
  • Naturally gluten-free and easy to double for a crowd.

EveryDayMeal recipe

Spanish Rice and Shrimp One-Pot

Prep
10m
Cook
18m
Total
28m
Serves
4
Level
Easy

Ingredients

  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 oz chorizo, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 1/4 cups basmati rice
  • 1 can (about 14 oz) canned diced tomatoes
  • 7 oz (about 1 1/2 cups) shrimp, peeled
  • 2 cups boiling water

Equipment

  • Wide non-stick skillet or shallow pan with lid
  • Kettle or small pot
  • Cutting board and knife

Instructions

  1. Start your kettle or a small pot of water heating so you have boiling water ready when you need it.
  2. In a wide non-stick skillet or shallow pan with a lid, heat the olive oil over high heat. Add the onion, both bell peppers, chorizo, and garlic, and fry for about 3 minutes, stirring often, until the peppers soften slightly and the chorizo releases its red oil into the pan.
  3. Stir in the rice, the canned tomatoes, and 2 cups of boiling water. Cover the pan and cook over high heat for 12 minutes, letting the rice absorb the liquid.
  4. Uncover and give everything a stir. The rice should be almost tender at this point. If it looks dry, splash in a little more water.
  5. Stir in the shrimp, cover again, and cook for 1 to 2 minutes more, just until the shrimp turn pink and the rice is fully tender. Serve right away.

Tips from the kitchen

  • Buy shrimp already peeled and deveined to keep this a true 30-minute meal.
  • Use a wide pan so the rice cooks in a thin layer and steams evenly, not gummy.
  • Don't lift the lid too early during the 12-minute cook, since the trapped steam is what cooks the rice.

Estimated nutrition per serving: 390 cal · 22g protein · 52g carbs · 10g fat

Make it your own

  • Swap in cooked chicken or diced kielbasa if you don't have chorizo.
  • Add a handful of frozen peas with the shrimp for extra color and sweetness.
  • Stir in a pinch of smoked paprika or saffron for a more paella-style flavor.

Storing & make-ahead

Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a skillet or microwave with a splash of water to loosen the rice. Shrimp can get rubbery when reheated, so warm gently.

Good to know

Can I use a different rice?
Yes. Long-grain white rice works well with the same liquid and timing. Brown rice needs much more water and time, so it isn't a good fit here.
Can I use frozen shrimp?
Absolutely. Thaw them first and pat dry, then add at the end as directed so they cook just until pink.
My rice is dry but not tender. What now?
Add a splash of boiling water, cover, and cook a few minutes more. A wide, well-fitting lid helps trap the steam.
Is this spicy?
Only mildly, from the chorizo. Use hot chorizo or add a pinch of red pepper flakes if you want more heat.

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