Description
An easy, 30-minute Arroz con Camarones recipe that’s loaded with authentic Puerto Rican flavor from achiote oil, sazon, and sofrito. This fluffy red rice with shrimp is a Latin staple that comes together in one pan and makes a fabulous weeknight meal.
Ingredients
Units
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- 4 tsp achiote oil or olive oil
- 1/2 cup sofrito
- 1 tbsp sazon seasoning
- 1 1/3 cups long grain white rice
- 2 2/3 cups chicken or vegetable broth
- 1 cup peas, fresh or frozen
- 2 tbsp butter, melted
- 1 lb shrimp, deveined
- salt & pepper to taste
- optional garnish: sliced lime & cilantro, minced
Instructions
- Warm the sofrito, spices & rice. Warm the oil in a large saucepan over medium heat before adding the sofrito and half of the sazon seasoning. Cook until fragrant (about 2 minutes), then add rice, stir to coat and toast lightly.
- Add broth & cook rice. Add the broth & peas, turn the heat up to high to bring everything to a boil. Reduce the heat to low and cover the saucepan. Cook on low for 15 minutes.
- Season the shrimp. While the rice cooks, mix the melted butter with the remaining half of the sazon seasoning in a bowl. Add the shrimp and toss to coat evenly with the seasoned butter.
- Cook the shrimp in the rice. Once the rice has cooked for the full 15 minutes, uncover and add the seasoned shrimp to the pan. Fold the shrimp into the rice so it’s evenly distributed. Cover the pan again, keeping the heat on low and let the residual heat from the rice cook the shrimp until it’s pink and cooked through, about 5 minutes.
- Taste & serve. Add salt & pepper to taste before serving with minced cilantro and a slice of lime as an optional garnish.
Notes
The cook time for the shrimp will depend on the size/variety of shrimp you use. Be mindful of this and look for pink, opaque color in your shrimp to know they are fully cooked.