
Shrimps, sweet corn, rice, tomatoes, and peppers cooked into a colorful skillet dinner.
220 gShrimps
120 gCorn
120 gBell Pepper
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160 gTomatoes
8 gGarlic
0.5 cupRice
1 cupChicken Broth
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Sear shrimps in cooking oil with salt and black pepper, then remove.
Cook bell pepper, garlic, tomatoes, and corn until softened.
Add rice and chicken broth, cover, and simmer until the rice is tender.
Return the shrimps to warm through before serving.