Step 1

Use a colander to rinse rice under cold water until the water runs clear, about 5 minutes.  Let the rice rest in the colander to drain and dry.

Step 2

Set a Dutch oven on medium heat. Once hot, add the olive oil, rice, and seasonings. Toast and mix the rice in the seasonings, ensuring that every grain of rice is covered in the seasoning. Stir and toast for 2 – 3 minutes, then add the tomato paste and again ensure that every grain of rice is covered in the paste and seasonings.

Step 3

Add the low-sodium chicken broth and bring the rice to a simmer.  Add the bay leaves, reduce the heat to low, then cover and cook until all the liquid has been absorbed, about 20 – 25 minutes.

Step 4

Once all liquid has been absorbed, keep the rice covered for another 10 – 15 minutes off the heat. Then remove the lid and flake the rice with a fork. Add the remaining ingredients and flake with a fork.

Step 5

Evenly divide the rice into your desired number of portions, then top with the grilled shrimp and veggie fajita.  Garnish and add lime for flavoring, especially instead of adding more salt to the recipe.