Rice with Shrimp and Corn
Arroz con Camarónes y EloteRice dishes called sopas secas, (dry soups) are usually substantial dishes made with rice and other ingredients such as seafood, meat, or vegetables, and commonly served as a separate course, but you can also serve it as a side dish. This rice dish is adequate for a light meal accompanied by a salad. You can also start the meal with Black Bean Soup.
Equipment
- blender
Ingredients
- Makes 4 servings
- 2 plum tomatoes peeled and chopped
- 2 medium garlic cloves chopped
- 2 tablespoons chopped fresh cilantro
- 1 serrano chile minced with seeds
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- 1 teaspoon salt or to taste
- ⅛ teaspoon crushed red pepper
- 1 cup canned chicken broth
- 1 cup water
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- ½ medium white onion finely chopped
- 1 cup fresh or frozen corn kernels
- ⅓ pound 8 to 11 small cooked peeled shrimp
Instructions
- In a blender, purée until smooth the tomato, garlic, cilantro, serrano chile, oregano, cumin, salt, crushed pepper, broth, and water.
- Reserve in the blender jar.
- In a 21⁄2-quart saucepan, heat the oil over medium heat.
- Add the rice and onion and cook, stirring, until they begin to color, about 4 minutes.
- Pour the reserved tomato and broth mixture into the pan all at once.
- Stir to level the rice.
- Bring to a boil, then reduce the heat to low, cover, and cook 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
- Meanwhile, in a small saucepan, cook the corn and boiling water to cover, 1 to 2 minutes, until tender.
- Drain.
- When the rice is done turn off the heat.
- Let rice stand 5 minutes.
- Fluff it with a fork, then gently stir in the shrimp and corn.
- Cover and let stand 8 to 10 minutes.
Notes & Wine Advice
Serve hot.