Jessica Alcántara

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Recipe

Rice with Mexican Shrimp

Name: Rice with Mexican Shrimp
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 tablespoons oil; 1 cup white rice, washed and drained; 2 cups chicken soup, reserve ¼ cup for the collection; 1/4 onions; 1 clove garlic; 4 tomatoes; 3 pinches salt; 1 pinch black pepper; 2 cups shrimp, boy, clean and without shell; 1 serrano pepper; 1 Bell pepper, in squares; 3 cambray onions, sliced, to decorate

15 mins

30 mins

Low

4.333333

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Jessica Alcántara

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Go out of the ordinary with this delicious rice with Mexican shrimp. It has a very different flavor and is very good garnish for any meal, besides being very colorful and tasty.

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Ingredients

4 portions

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4 tablespoons oil
1 cup white rice, washed and drained
2 cups chicken soup, reserve ¼ cup for the collection
1/4 onions
1 clove garlic
4 tomatoes
3 pinches salt
1 pinch black pepper
2 cups shrimp, boy, clean and without shell
1 serrano pepper
1 Bell pepper, in squares
3 cambray onions, sliced, to decorate

Preparation

In a medium pot with a lid, heat the oil. Fry the rice over low heat until it is brown, taking care not to burn, but without moving too much. Remove excess fat.

For the collection, blend with ¼ cup of chicken broth the onion, garlic, tomatoes, salt and pepper and strain.

Add the collection to the rice and let the liquid absorb. Next, add the shrimp, chili and the rest of the chicken broth. Cover and cook on low heat for 15 minutes.

Add the peppers and continue cooking covered 15 minutes more or until the rice is cooked and the liquid has been absorbed.

Season if necessary and decorate with the stems of the onion cambray.