Costa Rican Shrimp and Rice (Arroz Con Camarones)

Ingredient:

• Virgin olive oil
• Onion
• Garlic
• Uncooked long grain rice, I use Canilla extra long grain
• Chicken bone broth
• Sazon seasoning with achoite
• Bell pepper
• Cilantro
• Shrimp, peeled and deveined
• Salsa Lizano

Instructions

• • Saute onion, cilantro and garlic in olive oil
• Add rice, bone broth and sazón seasoning.
• Bring to a boil and then reduce heat, cover and cook on low for 15 minutes. Do not open the lid.
• After 15 minutes, shut the flame off and let it sit at least 5 more minutes without opening the lid. Then fluff with a fork.
• While rice is cooking, heat remaining oil in a skillet. Add the remaining onions and bell peppers and cook until soft, 2 to 3 minutes. Add remaining garlic and cook until fragrant. Add the shrimp and cook until opaque and cooked through.
• When the rice is done transfer it to the skillet with the shrimp and add the salsa Lizano. Stir until mixed and garnish with cilantro.

Recommended to be served with a house salad with lettuce, cucumbers and tomatoes.