Arroz con Camarones (Mexican Rice with Shrimp)
Arroz con Camarones is a flavorful Mexican rice dish made with tender shrimp, fluffy tomato-seasoned rice, carrots, onion, and a touch of cumin. This easy one-pot meal is ready in about 30 minutes.
Servings: 4 people
Calories: 329kcal
Ingredients
- 2 tbsps olive oil
- 1 cup white rice
- 1 carrot diced
- ¼ onion diced
- 1 garlic finely chopped
- pinch whole cumin
- 1 teaspoon salt
- 1 8-ounce tomato sauce can
- 2 cups chicken broth
- 1 jalapeño (optional)
- 1 pound large shrimp deveined and peeled
- ¼ cup water
Instructions
- Heat the oil in a stock pot over medium heat.
- Add the rice and stir constantly for 3 minutes, until lightly toasted.
- Add the carrot and onion. Cook for 2 minutes, stirring occasionally.
- Add the garlic, cumin, salt, tomato sauce, and chicken broth.
- Stir to combine.
- Slice the jalapeño lengthwise and add it to the pot, if using.
- Cover and cook over medium-low heat for 10 minutes.
- Do NOT stir the rice.
- Add the shrimp and ¼ cup water.
- Cover and cook for 2 minutes.
- Turn off the heat and leave the pot covered for 5 minutes.
- Uncover and check the rice.
- It should be tender and fluffy, and the shrimp should be cooked through.
- If the rice is not fully cooked, add a splash of water, cover, and let it sit for 5 more minutes with the heat off.
- Once the rice is cooked, gently stir to combine.
- Serve immediately.
Notes
Stir constantly when toasting the rice, or it will burn and you'll need to start over again.
If you don't have chicken broth, you can substitute with water and chicken bouillon.
Nutrition
Calories: 329kcal | Carbohydrates: 41g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 1675mg | Potassium: 274mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2793IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg