• Prep Time
    0 Mins
  • Cook Time
    0 Mins
  • Total Time
    0 Mins
  • The base number of servings for this recipe is 6
    OK

    Yellow Rice and Shrimp

    Bijol, known as “achiote” or “annatto” powder, is a condiment used to color rice. Saffron is rarely available in Cuba, and Bijol is a common substitute, mainly for the vibrant yellow that it produces. While Bijol tastes different from saffron, it boasts a flavor that Cubans love. Bijol was created by the Bijol Company in Cuba in 1922, from a mixture of corn flour, annatto, and ground cumin. It provides good flavor without the use of MSG and became popular in the United States and the Caribbean in 1942. Today, it can be found outside of Cuba in well-stocked Latin American specialty stores. 


    Ingredients
    2
    pounds
    large shrimp (peeled, deveined, butterflied, shells reserved)
    1
    quart
    water
    1/2
    teaspoon
    salt
    1/4
    cup
    Olive Oil
    2
    cups
    diced white onion
    1 1/2
    cups
    diced red bell pepper
    1 1/2
    cups
    diced green bell pepper
    4
    cloves
    garlic (crushed and finely chopped)
    3
    cups
    chicken broth
    3
    cups
    uncooked rice
    1
    can
    14 ounces tomatoes (chopped)
    1
    teaspoon
    Bijol powder
    1 1/2
    teaspoons
    salt
    1/4
    teaspoon
    pepper
    6
    strips
    bacon (diced)
    *
    salt and pepper to taste
    *
    ground cumin to taste
    2/3
    cup
    frozen green peas
    Directions
    Make a broth from the shells of the shrimp by placing them in a 3-quart saucepan along with the water and salt. Bring the pot to a boil, reduce heat to low, and let simmer uncovered for approximately 10 minutes.
    In a large sauté pan, add the olive oil and sauté the onion, red pepper, and green pepper until the onion is translucent. Add in garlic and cook for 1–2 minutes, stirring frequently. 
    Remove the pot of simmering shrimp shells from the heat and strain out the shells and discard. Pour 3 cups of shrimp broth into a large pot and cover with a lid. Add cooked peppers and onions, chicken broth, rice, tomatoes, Bijol, salt, and pepper. Bring the mixture to a boil, then immediately reduce the heat to low, re-cover the pot, and simmer until the rice is cooked and most of the liquid has been absorbed, approximately 30–45 minutes.
    As you wait for the rice mixture to cook, sauté bacon in a large frying pan. Reduce the heat to medium-low, and let the fat render out of the bacon, approximately 10 minutes. Once the fat is released, remove the bacon from the pan and raise the temperature to high. Add in peeled shrimp to the steaming hot bacon fat. Season the shrimp lightly with salt, pepper, and a dash of cumin. Sauté the shrimp, flipping once after 1–2 minutes, until they turn pink, approximately 3 minutes. 
    Remove the shrimp from the pan and set aside, covering them to keep warm. Do not let them continue to cook, though.
    Fluff the cooked rice mixture with a fork and add in peas. Gradually fold the cooked shrimp into the cooked rice and heat together for approximately 3 minutes to make sure that the final dish can be served hot.
    Reprinted With Permission From Cuban Flavors: Exploring the Island’s Unique Places, People, and Cuisine

    The base number of servings for this recipe is 6
    OK

    Categories 

    Family-friendly

    Write a Review