Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of water
- 1 pound of shrimp, peeled and deveined
- 1 cup of frozen peas
- 1 cup of diced carrots
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 tablespoon of tomato paste
- 1 teaspoon of cumin
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the shrimp and cook until pink, about 3-4 minutes. Remove the shrimp from the pot and set aside.
4. Add the rice to the pot and stir to coat with the remaining oil. Cook for 1-2 minutes until the rice is slightly toasted.
5. Add the tomato paste, cumin, salt, and pepper to the pot and stir to combine.
6. Add the water, peas, and carrots to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Cook for 18-20 minutes until the rice is tender and the liquid has been absorbed.
8. Add the cooked shrimp to the pot and stir to combine. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 420
- Fat: 8g
- Carbohydrates: 64g
- Protein: 22g
- Fiber: 4g
Substitutions for ingredients:
- Frozen peas can be substituted with fresh peas or canned peas.
- Diced carrots can be substituted with sliced carrots or frozen carrots.
- Shrimp can be substituted with chicken or tofu.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and spice.
- Use brown rice instead of white rice for a healthier option.
- Add diced tomatoes for a more tomato-based flavor.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot.
- Add a splash of lime juice before serving for a citrusy twist.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of black beans or a salad.
Suggested side dishes:
- Black beans
- Salad
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water and continue cooking until tender.
Food safety advice:
- Make sure to cook the shrimp thoroughly until pink to prevent any foodborne illnesses.
Food history:
- Arroz con Camarones is a traditional Latin American dish that originated in the coastal regions of Peru and Ecuador.
Flavor profiles:
- This dish is savory and slightly spicy with a hint of sweetness from the peas and carrots.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Spanish