4 cups of uncooked white rice (800g)
3 1/2 liters plus 3 cups of water
1 1/2 teaspoons of salt or to taste
750g of lean bacon, cut into cubes and marinated to desalinate
2 medium onions, cut into pieces
1 medium bell pepper, cut into pieces
2 medium tomatoes, cut into pieces
1/3 cup of chopped cilantro
150g of dried shrimp (soak in water, then remove shells and heads)
1 1/2 cups of olive oil (360ml)
a pinch of black pepper
4 cups of uncooked white rice (800g)
3 1/2 liters plus 3 cups of water
1 1/2 teaspoons of salt or to taste
750g of lean bacon, cut into cubes and marinated to desalinate
2 medium onions, cut into pieces
1 medium bell pepper, cut into pieces
2 medium tomatoes, cut into pieces
1/3 cup of chopped cilantro
150g of dried shrimp (soak in water, then remove shells and heads)
1 1/2 cups of olive oil (360ml)
a pinch of black pepper
In a large pot, cook the rice with salt in 3 1/2 liters of water over high heat until it's well cooked and slightly soupy
Let it cool, stirring occasionally to prevent sticking to the bottom of the pot. Reserve
Place the bacon in a medium pot with the remaining water and bring to a boil over high heat for 35-40 minutes
Don't let the meat become too tender. Reserve
Chop the onion, bell pepper, tomato, cilantro, and soaked shrimp. Reserve
Divide the olive oil into two equal parts
Fry the cooked bacon in one part over high heat until crispy. Reserve
In another pan with the remaining olive oil, sauté the shrimp mixture, stirring constantly for about 15 minutes or until a thick sauce forms
Add black pepper to taste and adjust seasoning
Arrange the rice in a round or oval serving dish
Make a depression in the center and place the shrimp mixture
Top with the crispy bacon
736 calories per serving
