One pan Cajun Shrimp and rice skillet dinner

One pan Cajun Shrimp and rice skillet dinner Shrimp Cleaned and deveined 2-3 tbspn Cajun Spice mix 1 cup Long Grain Basmati rice 2 tbspn cooking oil 1 large onion chopped 1 tbsp Minced garlic 2-3 Medium plum tomatoes 1 red bell pepper 2.5 cups chicken stock Salt to taste Fresh coriander For Garnishing avocado For serving Lemon Wedges For Serving Wash rice under running tap until the water runs clear. Let it soak while we do rest of the steps. Drain any extra liquid from shrimp. Add 1 tbsp Cajun Spice mix. Mix well. Heat 1 tablespoon oil in a pan. When hot add shrimps. Cook on medium-high heat for not more than 2-3 minutes each side. Remove from pan and keep aside. Add remaining oil to the same pan. Add chopped onions. Cook until onion is softened. Add minced garlic. Cook further 2-3 minutes. Add chopped tomatoes. Cook until tomato softens. By now onion, garlic and tomato mixture would have come together. Add Cajun spice mix, chopped red bell pepper and drained rice. Give everything a good mix. Add warm chicken stock. Cover and cook untill the rice is cooked 3/4th. Stir in shrimp. Cover and let it cook another 8-10 minutes on low flame or until the rice is cooked through. Let it rest for 10 minutes before opening the lid. Using a fork gently separate the rice grain. Garnish with fresh cilantro. Serve along with avocado and lemon wedges.