Mexican Shrimp Rice Casserole


  • 2 tablespoons canola oil

  • 1/2 pound shrimp, peeled and deveined
  • 2 cloves garlic, minced 

  • 3 scallions, green and white parts, sliced 

  • 1 jalapeño pepper, minced 

  • 1 1/2 cups long-grain rice

  • 2 1/4 cups broth, plus more if needed

  • 1 teaspoon ground cumin 

  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt & pepper to taste
  • One 16-ounce can pinto beans, drained

  • One 14.5-ounce can diced tomatoes (I used the fire-roasted kind)

  • One 10-ounce can diced green chiles (optional but highly recommended)

  • 3/4 cup grated Cheddar cheese


  1. Heat the oil in a large Dutch oven. Add the scallions and jalapeño and cook for 3 to 4 minutes. Add the shrimp and garlic and cook until shrimp starts to change in color. Reduce heat to low and add the rice. Cook for 3 minutes while stirring constantly, to make sure the rice doesn’t stick to the bottom of the Dutch oven or burn, about 3 minutes. Add the cumin, paprika, onion powder, salt, pepper, beans, diced tomatoes (with its juice) and green chiles and stir together. Lastly, add the stock and bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is almost cooked but not quite done, about 15 minutes.
  2. Top with the shredded cheddar cheese, then bake on 350 F, with the lid off, until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro, scallion or both before serving.

Enjoy 👩🏻‍🍳👌🏻

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