Saffron Tomato Rice with Shrimp and Peas

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

A vibrant rice dish infused with saffron and tomatoes, featuring plump shrimp and sweet peas for a simple yet flavorful weeknight meal. This spanish-inspired mediterranean ready in about 40 minutes pairs long-grain white rice, olive oil, small, finely chopped onion 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.

Prep: 15 min Cook: 25 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse rice under cold water until water runs clear, then drain. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add onion and cook until softened and translucent (3-4 minutes). Add garlic and saffron threads, stirring for 1 minute until fragrant.
  2. Step 2: Add rinsed rice, diced tomatoes, and chicken stock to saucepan. Bring to a gentle boil, then reduce heat to low, cover, and cook for 15-18 minutes until rice is tender and liquid absorbed.
  3. Step 3: While rice cooks, heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
  4. Step 4: Once rice is cooked, stir in peas and lemon juice. Add cooked shrimp and gently fold together until peas are heated through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Serve immediately.

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Frequently asked questions

How long does Saffron Tomato Rice with Shrimp and Peas take to make?

Total time is about 40 minutes (15 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 Saffron Tomato Rice with Shrimp and Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.

Can I substitute ingredients in Saffron Tomato Rice with Shrimp and Peas?

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 Saffron Tomato Rice with Shrimp and Peas 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 Saffron Tomato Rice with Shrimp and Peas?

Spanish mediterranean 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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