One-Skillet Shrimp and Rice with Spinach and Artichokes

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups uncooked long-grain white rice
• 3 cups chicken or vegetable broth
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound medium shrimp, peeled and deveined
• 3 cups fresh baby spinach
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 5 minutes.
2. Add the rice and stir to coat with the oil. Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
3. Stir in the artichoke hearts, oregano, basil, red pepper flakes, salt, and black pepper. Simmer, covered, for 10 minutes.
4. Stir in the shrimp and spinach and simmer, covered, until the shrimp are cooked through and the spinach is wilted, about 5 minutes.
5. Sprinkle with the Parmesan cheese and serve.

Interesting Facts

• This dish is a great way to get your family to eat their vegetables as the artichokes, spinach, and garlic are packed with nutrients!
• Shrimp is an excellent source of protein and low in calories.
• This dish can easily be made gluten-free by substituting gluten-free broth and gluten-free rice.