A simple Spanish rice and shrimp dish that is easy to make and will be enjoyed by the whole family.
4 tbsp unsalted butter
2 cups uncooked rice
2 small onions, finely chopped
3 cloves garlic, crushed
4 medium tomatoes, pureed
3 ½ cups water
2 tbsp Mrs. Wages® & Orrington Farms® Broth Base – Chicken Flavored With Other Natural Flavor
1 tsp oregano leaf
1 tsp paprika
3 cans (4 oz) green chiles
¼ cup black olives, sliced
1 lb deveined raw shrimp (26-30 shrimps)
Optional
¼ cup cilantro, chopped
1 jalapeno pepper, diced
1
In a large pan, add the butter and heat to melt. Add rice, stirring constantly to brown lightly and to fully coat with butter.
2
Add the onion and garlic. Cook until transparent stirring constantly to keep rice from burning.
3
Add tomatoes, water, chicken concentrated bases & seasoning, spices, chili peppers, and olives. Stir to incorporate. Bring to boil, reduce heat to a simmer and cover. Cook covered for 30 minutes or until most of the water has been absorbed and the rice is tender.
4
Add shrimp to the top of the rice, cook covered for 5-6 minutes or until the shrimp are cooked. Garnish with cilantro and jalapeno, if desired.
Ingredients
4 tbsp unsalted butter
2 cups uncooked rice
2 small onions, finely chopped
3 cloves garlic, crushed
4 medium tomatoes, pureed
3 ½ cups water
2 tbsp Mrs. Wages® & Orrington Farms® Broth Base – Chicken Flavored With Other Natural Flavor
1 tsp oregano leaf
1 tsp paprika
3 cans (4 oz) green chiles
¼ cup black olives, sliced
1 lb deveined raw shrimp (26-30 shrimps)
Optional
¼ cup cilantro, chopped
1 jalapeno pepper, diced
