Ingredients Jump to Instructions ↓

  1. 1/2 cup uncooked white rice

  2. 1 1/2 cups water

  3. 1/2 teaspoon minced garlic

  4. 1 pound fresh shrimp, shelled and deveined without tails

  5. 1 (14 1/2 ounce) can chicken broth

  6. 1 (14 1/2 ounce) can peeled and diced tomatoes with juice

  7. 4 saffron threads

Instructions Jump to Ingredients ↑

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink. Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.


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