Shrimp and Rice (Arroz Con Camarones)
This Shrimp and Rice (Arroz Con Camarones) is a vibrant, flavorful Latin dish combining tender shrimp, perfectly cooked rice, and a medley of spices for a comforting meal.
Servings: 4 servings
Ingredients
- 4 teaspoons extra virgin olive oil divided
- 1 small onion chopped and divided
- 4 cloves garlic minced and divided
- 1 1/4 cups uncooked long grain rice extra long grain if possible
- 2 1/2 cups chicken bone broth
- 1 teaspoon Sazon seasoning with achiote
- 1 medium bell pepper finely diced
- 1/4 cup chopped cilantro divided plus more for garnish
- 1 1/4 pounds shrimp peeled and deveined
- 1 tablespoon salsa Lizano
Instructions
- In a large skillet, heat 2 teaspoons of extra virgin olive oil over medium heat. Add half of the chopped onion and half of the minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Stir in the uncooked rice, allowing it to toast for about 2 minutes to enhance flavor and texture.
- Pour in the chicken bone broth and add the Sazon seasoning with achiote. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
- While the rice cooks, heat remaining 2 teaspoons of olive oil in a separate pan. Add diced bell pepper, remaining onion, and garlic, sautéing until soft, about 5 minutes.
- Add the peeled and deveined shrimp to the vegetables. Cook until pink and opaque, about 3-4 minutes. Stir in half of the chopped cilantro and the salsa Lizano, mixing well.
- Once rice has absorbed the liquid, fluff with a fork. Gently fold in the shrimp and vegetable mixture. Taste and adjust seasoning if needed. Garnish with remaining cilantro and serve warm.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring Cups and Spoons
- Chopping board and knife
Notes
- Substitute half of the rice with quinoa for a lighter version.
- Use low-sodium chicken broth to reduce sodium content.
- Add extra vegetables like peas or carrots for more nutrients.
- Frozen shrimp can be used if thawed and patted dry before cooking.
- Leftovers freeze well for up to three months; thaw overnight and reheat with a splash of broth.