MEXICAN RICE WITH SHRIMP

Mexican Rice with Shrimp image

Provided by Karla Harkins

Time 35m

Number Of Ingredients 12

2 Tbsp butter, melted
1 1/2 c long grain rice, uncooked
1 small onion, chopped
1/2 medium sweet red bell pepper
1 large jalapeno, chopped--leave ribs and some seeds if heat is desired
2 clove garlic, chopped
3 c chicken stock
2 Tbsp tomato paste
2 tsp hot sauce
1 lb small-to-medium shrimp, peeled and deveined, i take off the tails, too
2 Tbsp fresh cilantro, chopped
salt and pepper to taste

Steps:

1. Heat saucepan over medium heat. Add butter and rice and cook until rice gets golden, stirring frequently so it doesn't burn. Add onions, bell pepper, jalapeno and garlic. Cook until vegetables are softened.
2. Add tomato paste, hot sauce and chicken stock. Cook covered for 13 minutes, without stirring. Once most of the liquid has been absorbed then stir and add shrimp on top of the rice and cover again. Cook until shrimp on top of rice turns pink and opaque, about 5 minutes. Don't overcook or the shrimp gets rubbery. Remove from heat and stir in cilantro. Serve as a side dish or as a main dish, adding more shrimp if used for this. Also good with a wedge of lime squeezed over the top.
3. This keeps well in the fridge. Just reheat in a bowl in the microwave. Enjoy!