Spiced Shrimp Rice

Step 1

Pour the broth into a 12-inch skillet and bring it to a boil over high heat, watching for large, rolling bubbles breaking the surface, about 3 minutes.

Step 2

Add the rice to the boiling broth, stir once with a wooden spoon, and turn the heat down to low.

Step 3

Sprinkle the cumin and coriander over the rice, stir once to distribute the spices evenly, then cover the skillet with a lid.

Step 4

Simmer covered on low heat for 15 minutes—do not lift the lid—until the rice is nearly cooked and most of the liquid has been absorbed.

Step 5

Remove the lid and scatter the shrimp pieces over the rice in an even layer, then cover again.

Step 6

Simmer covered for 3 minutes until the shrimp turns opaque throughout—cut one in half to check that the center no longer looks translucent.

Step 7

Cut the lemon in half and squeeze the juice of both halves over the rice and shrimp, then stir gently to combine.

Step 8

Divide the rice and shrimp between two serving bowls and serve immediately.