Sauté Vegetables: Heat olive oil in a large pan over medium heat. Add onion and bell pepper and sauté until softened.
Add Spices and Tomatoes: Stir in spices (cumin and paprika) and let them bloom in the pan with the vegetables for a minute.
Cook Rice: Add rice to the pan and stir briefly to coat in the oil and spices.
Add Broth: Pour in the chicken broth, bring to a simmer, and cook the rice over medium heat until almost tender.
Add Shrimp: When the rice is nearly done, add the shrimp (and optional chickpeas) and cook for 5–7 minutes until shrimp turn pink and are cooked through.
Rest: Turn off the heat and let the rice rest for 5 minutes.
Garnish & Serve: Sprinkle with parsley or coriander and serve with lemon wedges.
Serving and Storage Tips
