Break away from the conventional with this exquisite rice with shrimp Mexican style. It has a very different flavor and is a great side dish for any meal, besides being very colorful and tasty.
2 cups chicken broth, reserve ¼ cup for the recaudo
1/4 onions
1 clove garlic
4 tomatoes
3 pinches salt
1 pinch pepper
2 cups shrimp, small, cleaned and shelled
1 serrano chile
1 bell pepper, in cubes
3 green onions, in slices, for decoration
Preparation
15 mins
30 mins
Low
In a medium pot with a lid, heat the oil. Fry the rice over low heat until it is golden brown, being careful not to burn it, but without stirring too much. Remove the excess fat.
For the recaudo, blend the onion, garlic, tomatoes, salt, and pepper with ¼ cup of chicken broth and strain.
Add the recaudo to the rice and let the liquid absorb. Then, add the shrimp, the chili, and the remaining chicken broth. Cover and cook on low heat for 15 minutes.
Add the peppers and continue cooking covered for 15 more minutes or until the rice is cooked and the liquid has been absorbed.
Season if necessary and decorate with the stems of the spring onions.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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