Spanish Shrimp and Rice: 1 pan + 20 minutes = shrimp, flavor infused rice in a rich, robust, tomatoey sauce with a hint of lime, black beans and avocado.
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Spanish Shrimp and Rice

One pot Spanish Shrimp and Rice ~ perfectly cooked shrimp combined with bold flavored spanish rice goes stove to table in under 30 minutes. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: seafood
Keyword: shrimp and rice recipes
Servings: 4
Author: A Gouda Life


  • 1 tablespoon olive oil
  • ½ pound shrimp raw, peeled and deveined
  • salt and pepper to taste
  • 1 cup Uncle Ben’s® Flavor Infusions Spanish Style
  • 1 ¼ cups chicken stock
  • 1 cup canned diced tomatoes including juice
  • 1 cup black beans drained and rinsed
  • 1 lime cut in 4 wedges
  • 2 tablespoons fresh cilantro chopped
  • Avocado sliced (optional)


  • Drizzle the olive oil into the skillet over medium heat and once it’s warm, add the shrimp in a single layer. Season with salt and pepper and sauté 1 - 1 1/2 minutes per side then remove the shrimp from the skillet tenting it with foil to keep it warm.
  • Add the Uncle Ben’s® Flavor Infusions Spanish Style to the same skillet, toasting it a couple of minutes over medium heat, stirring occasionally.
  • Pour in chicken stock, diced tomatoes and drained, drained/rinsed black beans.
  • Squeeze a wedge of lime over the top then cover, increase the heat bringing it to a boil then reduce the heat to medium-low and simmer about 8 minutes stirring occasionally until the liquid is absorbed and the rice is tender.
  • Return the shrimp to the skillet, nestling it into the rice. Garnish with finely chopped fresh cilantro and (optional) a few slices of fresh avocado.