Costa Rican Shrimp and Rice (Arroz Con Camarones)
Ingredient:
- Virgin olive oil
- Onion
- Garlic
- Uncooked long grain rice, I use Canilla extra long grain
- Chicken bone broth
- Sazon seasoning with achoite
- Bell pepper
- Cilantro
- Shrimp, peeled and deveined
- Salsa Lizano
Instructions
- • Saute onion, cilantro and garlic in olive oil
- Add rice, bone broth and sazón seasoning.
- Bring to a boil and then reduce heat, cover and cook on low for 15 minutes. Do not open the lid.
- After 15 minutes, shut the flame off and let it sit at least 5 more minutes without opening the lid. Then fluff with a fork.
- While rice is cooking, heat remaining oil in a skillet. Add the remaining onions and bell peppers and cook until soft, 2 to 3 minutes. Add remaining garlic and cook until fragrant. Add the shrimp and cook until opaque and cooked through.
- When the rice is done transfer it to the skillet with the shrimp and add the salsa Lizano. Stir until mixed and garnish with cilantro.
Recommended to be served with a house salad with lettuce, cucumbers and tomatoes.
