Brown Rice Paella with Shrimp and Baby Peas

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Brown rice is the whole grain, including the bran layer, so it is higher in fibre than white rice. Raw brown rice takes longer to cook than white rice, but our frozen rice speeds things up for you, making a perfect and nutritious base for this wonderful shrimp paella.

Tags: Intermediate, 30 mins, Entrées, Shellfish, Fry, Microwave, President's Choice Blue Menu, Healthy Insider’s Report 2013
Serves: 6
Skill level: Intermediate
Prep time: 30  minutes
Cooking time: 20  minutes
Total: 50  minutes

Additional Information


2 pouches (each 283 g) PC Cooked Whole Grain Brown Rice Sides
2 tbsp (25 mL) PC Blue Menu Omega Oil
1 cup (250 mL) finely diced white onion
1 cup (250 mL) finely diced sweet red pepper
2 tbsp (25 mL) finely chopped garlic
1/4 tsp (1 mL) hot pepper flakes
1 pkg (454 g) PC Raw Zipperback Black Tiger Shrimp – Gigantico 21-30 count, peeled and halved
1 cup (250 mL) chopped fresh tomatoes
1 cup (250 mL) frozen baby peas
2 tbsp (25 mL) fresh lemon juice
1/2 tsp (2 mL) salt
1/3 cup (75 mL) chopped fresh parsley


  1. One pouch at a time, place rice pouches on a paper towel, seam side up. Pouch is self-venting; do not puncture, tear or cut. Microwave on HIGH for 3 minutes. Set aside.
  2. In large nonstick frying pan, heat oil over medium-high heat; cook onion, red pepper and garlic for 5 minutes, stirring frequently. Stir in hot pepper flakes, shrimp and tomatoes; cook for 2 minutes. Stir in brown rice, peas, lemon juice and salt; cook for 3 minutes or until shrimp are firm and no longer pink.
  3. Fold in parsley. Transfer to serving platter.

Nutritional Information

Per serving:
270 calories
fat 6 g (1 g of which is saturated)
omega 3 polyunsaturates 0.4 g
sodium 320 mg
carbohydrate 39 g
fibre 5 g
protein 15 g
Source of Fibre
Low in saturated fat
Excellent Source of Vitamin C
Good Source of Vitamin A
Good Source of Iron