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Shrimp Pico Rice Skillet

A twist on a Texas favorite, made with succulent shrimp, spicy jalapeños and rice, my Shrimp Pico Rice Skillet is a homage to my South Texas roots.

Servings 6 Serves
Author Vianney Rodriguez


  • 2 tablespoons olive oil
  • 1 small onion 3 oz., chopped
  • 3 cloves garlic chopped
  • 1 jalapeño pepper seeded and diced
  • 2 cups of Mahatma White Rice
  • 1 14.5 oz. can diced tomatoes
  • 3 cups chicken or vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lb. shrimp peeled and deveined
  • ½ cup cilantro chopped
  • Lime wedges


  1. Preheat oven to 350 degrees. In a cast iron skillet or ovenproof skillet, heat olive oil over medium-high heat. Add onion, garlic and jalapeno to skillet and cook until onions are translucent and jalapenos are softened, stirring often, about 3-4 minutes. Add rice, stir and continue to cook for 2 minutes. Stir in tomatoes, broth, cumin, salt and pepper. Bring to a boil.

  2. Carefully transfer skillet to oven; bake for 15-20 minutes. Carefully remove skillet from oven, place shrimp over rice, and return to oven. Bake for 5-7 minutes, or until shrimp are opaque.

  3. Sprinkle with cilantro and serve with lime wedges.