Costa Rican Inspired Shrimp and Rice (Arroz Con Camarones) is a traditional Costa Rican recipe that’s so easy and flavorful!
Ingredients
- 4 teaspoons extra virgin olive oil, divided
- 1 small onion, chopped and divided
- 4 garlic cloves, minced and divided
- 1 1/4 cups uncooked long grain rice, I use extra long grain
- 2 1/2 cups chicken bone broth
- 1 teaspoon Sazon seasoning with achoite
- 1 medium bell pepper, finely diced
- 1/4 cup chopped cilantro, divided plus more for garnish
- 1 1/4 pounds shrimp, peeled and deveined
- 1 tablespoon salsa lizano
Directions
- In a medium heavy pot with a tight fitting lid, heat 2 teaspoons olive oil on medium heat and saute half of the onion, half of the cilantro and half of the garlic for about 2 minutes, until tender.
- Add rice, bone broth and sazón seasoning.
- Bring it to a boil on a high heat stirring only once at this point. As the water boils down and evaporates and just barely skims the top of the rice, reduce the heat to very low and cover 15 minutes. The steam will cook the rice so do not open the lid. After 15 minutes, shut the flame off and let it sit at least 5 more minutes without opening the lid. The steam will finish cooking the rice without burning the bottom. Then fluff with a fork.
- While rice is cooking, heat the remaining oil in a large deep skillet over medium heat. Add the remaining onions and the chopped bell peppers and cook until soft, 2 to 3 minutes. Add remaining garlic and cook until fragrant, 1 minute.
- Add the shrimp and cook 3 minutes, until opaque and cooked through.
- When the rice is done cooking, transfer it to the skillet with the shrimp and add the salsa Lizano. Stir until mixed and garnish with cilantro.
