Arroz con Camarones
Rice and shrimp go well together so why not combine them in the same dish. You';ll be glad you did with this recipe.
What You Need
2 tablespoons olive oil
3 slices bacon, diced
3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
1 pound medium shrimp, peeled and deveined
3 cups chicken broth
1 cup canned diced tomatoes
1 1/2 cups long-grain rice
1 teaspoon achiote seasoning
2/3 cup frozen green peas
Kosher salt and freshly ground black pepper
In a 3-quart covered casserole or Dutch oven, heat oil. Add bacon and cook until just browned. Add garlic, onion, and bell peppers, and cook until onion is translucent.
Add shrimp and cook until shrimp turn pink, 2 to 3 minutes. Using tongs or fork, remove shrimp from pan and set aside. Add broth, tomatoes, rice and achiote seasoning to pan. Bring to a boil, reduce to a simmer. Cover and cook until rice is fully cooked, 15 to 20 minutes.
Stir in shrimp and peas and cook 3 more minutes. Season with salt and black pepper, to taste, and serve hot.