Healthy arroz con camarones (Rice and shrimp)


1 tbsp. olive oil
3 garlic cloves, finely chopped
1 medium onion, finely chopped
1 small green bell paper, finely chopped
1 small red bell pepper, finely chopped
1 lb. medium shrimp, peeled and deveined
3 cups reduced-fat chicken broth
1 cup canned diced tomatoes
1 1/2 cup brown rice
1 tsp ground achiote chile powder
2/3 cup frozen green peas
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper


In 3-quart covered casserole or nonstick Dutch oven, heat olive oil over medium heat. Add garlic, onion and peppers, and cook until onion is translucent. Add shrimp and cook 2-3 minutes, until shrimp turn pink. Using tongs or fork, remove shrimp from pan and set aside on rimmed platter. Add broth, tomatoes, rice and chile powder to pan. Bring to boil, reduce heat, cover and simmer until rice is fully cooked, about 15 to 20 minutes. Stir in shrimp and peas and cook 3 more minutes. Season with salt and black pepper and serve hot. Makes 4 to 6 servings.


~ Courtesy of Latina Magazine!


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