500 g of cooked shrimp without shells
1 large onion (150 g), sliced into wedges
4 cloves of garlic, minced
1/3 cup of olive oil (80 ml)
6 medium tomatoes (720 g) without skin and seeds, diced
1 medium red bell pepper (130 g) without seeds, diced
1 tablespoon of salt or to taste
Red pepper sauce to taste
1 1/2 cups of rice (300 g)
3 cups of water (720 ml)
500 g of cooked shrimp without shells
1 large onion (150 g), sliced into wedges
4 cloves of garlic, minced
1/3 cup of olive oil (80 ml)
6 medium tomatoes (720 g) without skin and seeds, diced
1 medium red bell pepper (130 g) without seeds, diced
1 tablespoon of salt or to taste
Red pepper sauce to taste
1 1/2 cups of rice (300 g)
3 cups of water (720 ml)
In a large skillet, combine the shrimp, onion, garlic, olive oil, tomatoes, bell pepper, salt, and red pepper sauce
Bring to medium heat, cover, and cook, stirring occasionally, until the tomato is soft (about 15 minutes)
Add the rice and maintain heat, stirring constantly, for 2 minutes
Add the water, cover, reduce heat, and cook until all liquid has been absorbed and the rice is tender (about 20 minutes)
Mix well and serve immediately
396 calories per serving
