Shrim Rice


1 lb shrimp, large, peeled and de-veined
2 cups rice, white long grain
1/4 cup vegetable oil
1/2 cup onion, finely diced
2 cups chicken broth
1 cup Camaronazo juice
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 cube chicken bouillon
salt to taste


In a medium bowl add warm water and rice. Rinse until the water from the rice runs out clear. Dry rice throughly.

In medium skillet, on medium heat, heat cooking oil; Add rice and saute until golden. Add onions saute for 2 minutes. Add chicken broth, Camaronazo and chicken bouillon cube. Bring to boil; Reduce the heat and cover. Cook for 15 minutes. Add the shrimp, green and red bell peppers; Stir gently, cover and cook for 10 more minutes until rice is cooked and liquid has been absorbed. (4 portions).

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