Puerto Rican Rice with Shrimp and Peppers

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Puerto Rican annatto oil (also called achiote oil), adobo seasoning and cumin give this rice dish with shrimp its fantastic flavor. Slideshow: One-Bowl Rice Dishes

By

Emily Farris

Updated on September 1, 2014

Puerto Rican Rice with Shrimp and Peppers — Photo: © Emily Farris

Total Time:

50 mins

Yield:

6

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Ingredients

3 tablespoons Puerto Rican Annatto Oil
1 pound large shrimp, peeled and deveined
1 small white onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 tablespoon adobo seasoning
2 teaspoons cumin
2 tablespoons garlic, minced
2 cups long grain rice
4 cups low-sodium chicken broth
Kosher salt
Black pepper
Cilantro, for garnish (optional)

Directions

In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the shrimp and cook until just cooked through, about one minute per side. Remove the shrimp from the skillet and set aside. Add the onion and bell peppers and sauté for five minutes, until the vegetables are softened. Add the adobo, cumin, garlic and rice and sauté for two minutes over moderate heat.
Add the chicken broth, while stirring, then cover, and cook for 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and season with salt and pepper. Top with shrimp and cilantro and serve.

Originally appeared: September 2014

Puerto Rican Rice with Shrimp and Peppers

Ingredients

Directions

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