Arroz con Camarones (Shrimp & Rice)
45 min539 kcal each
Costa Rican shrimp and rice: sazón-tinted rice cooked in bone broth, folded through garlicky shrimp and peppers with a splash of Salsa Lizano. Weeknight-easy and full of flavour.
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Plan this recipeIngredients
for 3 servings- Olive oil4 tsp
- Onion1 piece
- Garlic4 clove
- White rice, uncooked231 g
- Chicken bone broth, low-sodium600 ml
- Sazón seasoning1 tsp
- Bell pepper1 piece
- Fresh coriander4 g
- Raw shrimp, peeled567 g
- Salsa Lizano1 tbsp
Method
Prep 15 min · cook 30 min- In a heavy pot with a tight lid, warm 2 teaspoons oil over medium heat and cook half the onion, coriander and garlic for 2 minutes.
- Add the rice, broth and sazón and bring to the boil over high heat, stirring once.
- When the liquid has dropped to just below the surface of the rice, turn the heat to very low, cover and cook 15 minutes.
- Meanwhile heat the remaining oil in a deep pan over medium heat and soften the rest of the onion and the diced pepper for 2–3 minutes, then the remaining garlic for a minute.
- Add the shrimp and cook about 3 minutes until opaque.
- Fold the rice into the shrimp with the Salsa Lizano and garnish with the remaining coriander.
- Keeps 3 days in the fridge. Reheat covered with a splash of water.
Nutrition
per servingCal
539
Protein
36g
Carbs
75g
Fat
9.83g
Of 9.8g of fat per serving, 1.9g is saturated.
