How to make The BEST Mexican Restaurant SHRIMP Rice Recipe | Arroz mexicano Para Mariscos

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is plant-based, while water with seasoning reduces costs.

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is higher in protein, while brown rice is often cheaper.

Place burner on medium heat and drizzle 2 tablespoons of oil.

Add 2 cups of long grain rice and wash the rice before adding.

Coat all grains of rice with the oil and toast for 4 minutes until they turn pale golden.

Make a well in the center of the pan and add 1/4 of a white onion and 2 minced garlic; mix and cook for another 2 minutes.

Add 2 finely chopped tomatillos, 1 finely chopped carrot, 1 cup of peas, and 1 cup of corn; mix well.

Add 2 cups of salad shrimp; if more shrimp is needed for dinner, add the whole bag.

Add 4 cups of water and remove any burnt bits that float to the top.

Add juice and zest of one lime and 1/2 teaspoon of salt; optional to add chicken bouillon for flavor but it will change the color.

Once the pot comes to a boil, reduce heat to low, cover with a lid, and cook for 15 minutes.

After 15 minutes, turn off the burner and let the rice set for 5 minutes before adding cilantro.

Add cilantro to the rice and mix in.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens