Arroz con Camarones (Shrimp Rice)

🛒 Ingredients

• Shrimp, raw, peeled, deveined 400 g · 384 kcal
• Long grain white rice 200 g · 730 kcal
• Olive oil 20 g · 177 kcal
• Onion 100 g · 40 kcal
• Red bell pepper 100 g · 30 kcal
• Garlic cloves 10 g · 13 kcal
• Tomato 150 g · 27 kcal
• Chicken broth, low sodium 500 g · 35 kcal
• Achiote powder (Annatto powder) 3 g · 12 kcal
• Fresh cilantro, chopped 7 g · 1 kcal

👨‍🍳 Instructions

1. Pat the shrimp dry and season with salt and pepper; set aside. Rinse the long grain rice under cold water until the water runs clear, then drain well.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the shrimp and cook for 1-2 minutes per side until just pink, then remove and set aside.
3. In the same pot, add the chopped onion and bell pepper, sautéing until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced tomato and achiote powder, cooking for 3-5 minutes until the tomato breaks down slightly and the mixture is well combined.
5. Stir in the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender.
6. Once the rice is cooked, gently fold in the reserved shrimp and chopped cilantro. Let it rest, covered, for 5 minutes before serving.