Instructions

1. 1

   In a medium-sized heavy-bottomed pot fitted with a snug lid, pour in 2 teaspoons of olive oil and warm it over medium heat. Add half of the chopped onion, half of the cilantro, and half of the minced garlic. Sauté these ingredients for approximately 2 minutes, or until they become tender.

2. 2

   Incorporate the rice, bone broth, and sazón seasoning into the pot.

3. 3

   Increase the heat to high and bring the mixture to a rolling boil, stirring only once during this stage. Once the liquid begins to evaporate and barely covers the rice, lower the heat to the absolute minimum and cover the pot. Let it simmer for 15 minutes. It’s crucial to keep the lid closed during this time to allow the steam to cook the rice properly. After the 15 minutes have elapsed, turn off the heat but let the pot sit undisturbed for an additional 5 minutes. This resting period will finish cooking the rice without burning it at the base. Finally, fluff the rice with a fork.

4. 4

   While the rice is cooking, heat the remaining olive oil in a large, deep skillet over medium heat. Add the leftover onions and the diced bell peppers, cooking them until they soften, which should take about 2 to 3 minutes. Then, add the remaining minced garlic and sauté for another minute until it becomes aromatic.

5. 5

   Introduce the shrimp to the skillet and sauté for 3 minutes, or until they turn opaque and are fully cooked.

6. 6

   Once the rice has completed cooking, transfer it into the skillet containing the shrimp. Pour in the salsa Lizano and stir everything together until well combined. Finish by garnishing with the remaining cilantro.

Nutrition Information