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Sopa de Arroz Con Camaron

  • 2 cups uncooked rice
  • 6 tablespoons shortening
  • 2 small onions, finely chopped
  • 2 clove garlic, minced or mashed
  • 4 medium sized tomatoes, peeled and chopped or 1 c tomato puree
  • 4-6 cups regular strength beef or chicken broth
  • 2 or 3 canned California green chiles or Fresh green chiles, chopped
  • 2 tablespoons chopped parsley or chopped cilantro, optional
  • 1 cup pimiento-stuffed green olives, optional
  • 1 pound cooked, shelled, deveined shrimp

Brown rice lightly in the shortening. Add onion, garlic, and tomato and cook for 2-3 minutes; add 3 cups of stock and the chiles, if used. Cover and simmer on top of range over medium heat for 25-35 min or bake in covered casserole in a 350 deg. F oven 50-60min.Before the rice is done, add the shrimp to head through Add more stock or water if necessary to cook the rice. However, there should be no liquid remaining when the rice is done. Adjust seasoning; add parsley or cilantro, if used, toward the end of the cooking period. Olives are for garnish. Makes 6 servings

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