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Rice with Shrimp and Corn |
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Serves: 4 Print this Recipe(Arroz con Camarónes y Elote) Category: Rice Dishes Rice 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 (see Soups). 2 plum tomatoes, peeled and chopped 2 cloves garlic (medium), chopped 2 tablespoons chopped fresh cilantro 1 serrano chile, minced with seeds 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon ground cumin 1 teaspoon salt, or to taste 1/8 teaspoon crushed red pepper 1 cup canned chicken broth 1 cup water 2 tablespoons olive oil 1 cup long-grain white rice 1/2 medium white onion, finely chopped 1 cup fresh or frozen corn kernels 1/3 pound (8 to 11) small cooked peeled shrimp 1. 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. 2. In a 2 1/2-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. 3. 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. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
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