Today we will prepare a hearty, soft textured and delicious rice with dried shrimp, a dish made in the best Asian style but with a peculiar Mexican touch!
Ingredients
- ½ kilo of dried shrimp
- 1 ½ of rice
- ½ white onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 jalapeño pepper, chopped
- ¼ cup oil
- 3 cups vegetable or fish broth
- 2 medium celery stalks, diced
- ½ cup peas
- ½ cup chopped cilantro
- Salt and pepper to taste
You may also be interested in: Kubak Rice with Shrimp.
Preparation
- Heat the oil in a large saucepan over medium-high heat, add the rice and cook, stirring occasionally, for 10 minutes.
- Add the celery, onion, garlic, chili and continue stirring for 6 to 8 minutes, then add the vegetable or fish stock.
- Add the dried shrimp and reduce the heat to medium-low, cover the pan and cook the rice for about 5 minutes, checking the seasoning.
- Add salt and pepper if necessary, continue cooking without stirring until almost all the stock has evaporated and small air pockets form on the surface.
- Stir in the peas, cover again with the lid, reduce the heat to very low and cook for 5 minutes.
- Remove from heat and set aside until ready to serve, add the cilantro and stir a little to separate the mixture, finally serve your rice with dried shrimp.
If you liked this dish, be sure to check out our Shrimp and Rice Recipes section.
Tips
- Before adding the first ingredients to the dish, note that the rice will be ready once it acquires a light golden color, this should not take more than 10 minutes.
- If you wish, you can omit adding the jalapeño pepper to the preparation, however, we suggest you incorporate it to taste that Mexican touch in your dish.
