Shrimp with Tomatoes, Spinach, and Rice

Name: Shrimp with Tomatoes, Spinach, and Rice
Prep time: 15 min
Total time: 35 min
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 small onion, finely chopped (about 1 cup); Coarse salt and freshly ground pepper; 1 can (28 ounces) whole peeled plum tomatoes with their juices, coarsely chopped; 3/4 cup long-grain white rice; 1 pound fresh or thawed frozen large shrimp, peeled and deveined; 1 package (10 ounces) thawed frozen spinach, drained and squeezed of excess moisture; Feta, crumbled, for serving; Fresh mint leaves, for serving (optional)

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Prep Time: 15 minutes

Total: 35 minutes

Author : Martha Stewart

Ingredients

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1 tablespoon extra-virgin olive oil, plus more for drizzling1 small onion, finely chopped (about 1 cup)Coarse salt and freshly ground pepper1 can (28 ounces) whole peeled plum tomatoes with their juices, coarsely chopped3/4 cup long-grain white rice1 pound fresh or thawed frozen large shrimp, peeled and deveined1 package (10 ounces) thawed frozen spinach, drained and squeezed of excess moistureFeta, crumbled, for servingFresh mint leaves, for serving (optional)

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Instructions

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Step 1

Heat a large straight-sided skillet over medium-high heat; swirl in oil. Add onion, season with salt, and cook, stirring occasionally, until just softened, about 2 minutes. Add tomatoes and juices and simmer, stirring occasionally, until thickened and reduced slightly, about 5 minutes.

Step 2

Stir in rice and 2 1/2 cups water, then return to a simmer. Cover, reduce heat to low, and cook until rice is tender, about 12 minutes. Stir in shrimp and spinach and simmer, covered, until shrimp is just pink and opaque, about 4 minutes. Season with salt and pepper. Serve, sprinkled with feta and mint and drizzled with oil.