Ingredients

• 1 ¹⁄₂

  cups
  Organic White Jasmine Rice suggested substitutions
• 2 ¹⁄₄

  cups
  Vegetable Broth
• 1

  lb
  Shrimp, peeled, deveined
• ¹⁄₄

  lb
  Mushrooms, finely diced
• 1

  cups
  Onion, finely diced
• ¹⁄₂

  cups
  Green Bell Pepper, finely diced
• 3

  tbsp
  Olive Oil, divided
• 1

  tbsp
  Garlic, minced
• 1

  tsp
  Oregano, dried
• ³⁄₄

  tsp
  Salt, divided
• ³⁄₄

  tsp
  Black Pepper, divided
• Cilantro, for garnish

Instructions

1. Rinse the rice with water to remove excess starch, set aside.
2. Heat a large deep pan over medium heat. Add two tablespoons olive oil, onions, peppers and mushrooms and cook until the vegetables soften and the onions become lightly golden, about 5 minutes.
3. Add the garlic and cook until it becomes fragrant, about 1 more minute.
4. Transfer the rinsed rice on top of the vegetables. Season with oregano, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper and cook with the vegetables for 2-3 minutes, stirring frequently. Add the chicken broth on top, bring to a boil, then simmer and cook for 15 minutes covered with a tight-fitting lid. Remove rice from heat and keep covered for 5 minutes before adding the shrimp.
5. Combine the shrimp with the remaining olive oil, salt and pepper in a small bowl. Nestle the shrimp into the rice when done cooking, cover and allow it to steam with the rice until pink and opaque, about 5-7 minutes.
6. Fluff the rice with the shrimp and garnish with cilantro, if desired.