Ingredients Jump to Instructions ↓

  1. 1 pound shrimp, peeled and deveined

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon ground black pepper

  4. 1 tablespoon adobo seasoning

  5. 3 tablespoons olive oil

  6. 1/2 green bell pepper, diced

  7. 1/2 red bell pepper, diced

  8. 1 small tomato, seeded and diced

  9. 1 small onion, diced

  10. 3 cloves garlic, minced

  11. 1 tablespoon tomato paste

  12. 1 1/2 cups short-grain rice

  13. 7 cups water

  14. 1 bay leaf crushed red pepper to taste

  15. 3/4 cup frozen petite peas

Instructions Jump to Ingredients ↑

  1. Season the shrimp with salt, pepper, and adobo seasoning; set aside. Heat the olive oil in a large, deep pot over medium-high heat. Cook the green bell pepper, red bell pepper, tomato, and onion in the hot oil until the onion is soft. Mix in the garlic and tomato paste. Stir in the rice until coated. Pour in the water. Drop in the bay leaf. Bring the mixture to a boil; reduce heat to medium-low and simmer about 20 minutes. Add the seasoned shrimp and the peas. Cook until the shrimp is pink, about 5 minutes; remove from heat immediately.


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