Puerto Rican-Style Sofrito Rice with Sauteed Shrimp

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 recipe, 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.

Ingredients

• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 3 tbsp olive oil
• 1/2 cup sofrito
• 1 lb, peeled and deveined medium shrimp
• 4 cloves minced garlic cloves
• 1/2 tsp paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.