Recipe for Ecuadorian Arroz con camarones, by Laly Paredes and Cristina Blackman

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is a leaner protein option, while tofu is budget-friendly and plant-based.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lighter flavor, while seasoned water is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often less expensive.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity, while vinegar is a budget-friendly alternative.

Heat olive oil in a large pot over medium heat until shimmering.

Sauté onion and garlic until softened, about 3-4 minutes.

Add bell pepper and tomato; cook until the vegetables are tender, about 5 minutes.

Stir in cumin and paprika; cook for 1 minute until fragrant.

Add rice and stir to coat with the vegetable mixture, about 2 minutes.

Pour in chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer until rice is cooked, about 15-20 minutes.

In the last 5 minutes of cooking, add shrimp, peas, and corn.

Fluff the rice with a fork and mix in chopped cilantro and lime juice.

Season with salt and black pepper to taste.

Serve hot, garnished with additional cilantro and lime wedges.

Cooking Techniques

Spice Level:

Allergens