Rating: 3.5 stars
136 Ratings
  • 5 star values: 37
  • 4 star values: 30
  • 3 star values: 30
  • 2 star values: 29
  • 1 star values: 10
Sue Li

Gallery

Credit: Paul Sirisalee

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Heat the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook until tender, 3 to 5 minutes. Add the wine and cook until syrupy, 6 to 7 minutes.

    Advertisement
  • Add the chicken broth and rice to the Dutch oven, stir to combine, and bake, covered, until the rice is almost tender, 15 to 20 minutes. Add the shrimp, stir to combine, and cook until opaque, 6 to 7 minutes more. Fold in the watercress before serving.

Nutrition Facts

375 calories; fat 8g; saturated fat 4g; cholesterol 187mg; sodium 813mg; protein 30g; carbohydrates 43g; sugars 2g; fiber 3g; iron 3mg; calcium 174mg.
Advertisement