Arroz Con Camarones (Rice with Shrimp)

Ingredients

Olive oil

2 tablespoons

Shrimp

1 pound, peeled and deveined

Onion

1 medium, diced

Bell pepper

1 medium, diced (red or green)

Garlic

3 cloves, minced

Rice

1 cup (long-grain or basmati)

Chicken broth

2 cups

Tomato sauce

1 cup

Cilantro

1/4 cup, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the shrimp to the pan and sauté until they turn pink, about 2-3 minutes. Once done, remove the shrimp and set them aside.
3. In the same pan, add the diced onion, bell pepper, and minced garlic. Sauté until softened and the onions become translucent, about 4-5 minutes.
4. Stir in the uncooked rice, ensuring it's well-coated with the oil and vegetables.
5. Pour in the chicken broth and tomato sauce, seasoning with salt and pepper. Stir well and bring the mixture to a vigorous boil.
6. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20 minutes or until the rice is fully cooked and has absorbed the liquid.
7. Gently fold the cooked shrimp back into the pan, mixing everything to combine. Cook for an additional 2-3 minutes to heat the shrimp through.
8. Serve your Arroz Con Camarones hot, garnished with fresh chopped cilantro. Enjoy with lime wedges for a zesty finish!