Entree: Costa Rica – Central Culinary Region – Arroz con Camarones (Rice cooked with shrimp and vegetables in a savory Costa Rican tomato-based style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) annatto (achiote) or 1/2 tsp (1 g) paprika for color
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 1 red bell pepper, chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 6 g
- 2 medium tomatoes, chopped, approx. 8 oz (225 g) or 1 cup (240 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (370 g) long-grain white rice, rinsed
- 3 1/2 cups (830 ml) chicken or seafood stock
- 1 lb (454 g) medium shrimp, peeled and deveined
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1 bay leaf (optional)
- 1/3 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 g) butter (optional, for finish)

Instructions

1. Heat the oil in a large heavy skillet or saucepan over medium heat. Add the annatto or paprika and stir 30 seconds to release color.
2. Add the chopped onion and bell pepper and sauté until softened, about 5 minutes. Stir in the garlic and cook 30 seconds more.
3. Add the chopped tomatoes and tomato paste, and simmer 3–4 minutes until the mixture mellows and thickens slightly.
4. Stir in the rinsed rice to coat with the tomato mixture, then pour in the stock. Add the bay leaf, salt, and pepper. Bring to a gentle boil.
5. Reduce heat to low, cover, and simmer for 12 minutes. Do not lift the lid during this time.
6. After 12 minutes, remove the lid and gently tuck the shrimp into the rice. Cover and cook until the shrimp turn pink and the rice is tender, about 6–8 minutes more.
7. Remove from heat, discard the bay leaf, stir in the butter if using, and fold in chopped cilantro. Let rest covered 5 minutes before serving.