Arroz Encocado (Coconut Rice with Shrimp)

Ingredients

• 1 lb peeled shrimp
• 1 large white onion
• 2 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 2 medium tomatoes
• 2 cups rice
• 4 tbsp La Favorita Original Oil
• Salt to taste
• 2 cups coconut water
• 1 cup fish stock

Directions

1. Rinse 2 cups of rice under cold water until the water runs clear. Drain off the excess water.
2. In a large pot, heat 2 tbsp of La Favorita Original Oil over medium heat.
3. Add 1 large chopped white onion and 2 minced garlic cloves. Sauté until golden and fragrant.
4. Add 2 cups of coconut water and 1 cup of fish stock. Bring to a boil.
5. Add the rice and stir well. Lower the heat and cover the pot.
6. Simmer for 15-20 minutes, until the rice is tender and the liquid has been absorbed.
7. Meanwhile, in a separate skillet, heat 2 tbsp of La Favorita Oil.
8. Add 1 lb of peeled shrimp and cook until pink and done.
9. Remove the shrimp from the skillet and set aside.
10. In the same skillet, add 1 chopped red bell pepper and 1 chopped green bell pepper. Sauté until tender.
11. Add 2 chopped medium tomatoes and cook for a few minutes until softened.
12. Return the shrimp to the skillet and stir well.
13. Pour the shrimp and vegetable mixture over the cooked rice and fold together gently.
14. Cover the pot and let it rest a few minutes so the flavors blend.
15. Serve hot and enjoy.
16. We hope you find this shrimp rice recipe delicious!