Arroz Amarillo con Camarones y Vegetales (Yellow Rice with Shrimp and Vegetables)
2 tablespoons annatto oil
1 tablespoon corn oil
1 pound medium shrimp, peeled and cleaned
1 cup frozen mixed vegetables, thawed
2-1/2 cups short-grain rice
4 cups boiling water or chicken stock
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1 Heat the oils in a large pot with a tight-fitting lid. Saute the shrimp over medium-high
heat for 2 minutes. Add the mixed vegetables and rice. Toss well and continue cooking for
1 more minute. Add the boiling liquid and seasonings. Cook until the water has evaporated.
Stir, lower the heat, and cook for 20 more minutes, stirring after 10 minutes.
2 Note: If you want rice with a spicier touch, increase the amount of curry powder.
Puerto Rican Recipes