Puerto Rican-Style Sofrito Rice with Sauteed Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy rice cooked with vibrant Puerto Rican sofrito base, topped with garlicky sautéed shrimp for a flavorful and colorful seafood dish. This puerto rican-inspired seafood ready in about 35 minutes pairs long grain white rice, chicken broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (13 ratings) Prep: 10 min Cook: 25 min Serves 4 Puerto Rican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear. Heat 3 tbsp olive oil in a medium pot over medium heat and add 1/2 cup sofrito. Cook, stirring, for 3 minutes until fragrant.
  2. Step 2: Add the rinsed rice to the pot and stir to coat with sofrito for 2 minutes. Pour in 3 cups chicken broth and 1 tsp salt, bring to a boil.
  3. Step 3: Reduce heat to low, cover, and simmer rice for 18 minutes until tender and liquid is absorbed. Remove from heat and let rest covered for 5 minutes.
  4. Step 4: While rice cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Add 1 lb peeled and deveined medium shrimp, 1/2 tsp paprika, 1/4 tsp black pepper, and 1/4 tsp salt. Cook shrimp for 2-3 minutes per side until opaque and slightly browned.
  6. Step 6: Fluff the rice with a fork and stir in 1/4 cup chopped fresh parsley. Serve rice topped with sautéed shrimp and lime wedges for squeezing.

Frequently asked questions

How long does Puerto Rican-Style Sofrito Rice with Sauteed Shrimp take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Puerto Rican-Style Sofrito Rice with Sauteed Shrimp?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Puerto Rican-Style Sofrito Rice with Sauteed Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Puerto Rican-Style Sofrito Rice with Sauteed Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Puerto Rican-Style Sofrito Rice with Sauteed Shrimp?

Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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