1 can Las Palmas Red Chile Sauce, divided1 cup uncooked regular long- grain rice1 cup water1 tbsp olive oil2 garlic cloves, minced3/4 cup green bell peppers strips1 lb shelled, deveined uncooked shrimp2 tbps lime juice2 tbps hopped fresh cilantro
Receta de Arroz Picante con Camarones proporcionada por Las Palmas
1.In medium saucepan, combine rice, water and 1 1/4 cups of red chile sauce; mix well. Bring to a boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.
2.Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic; cook 2 minutes. Add bell pepper; cook and stir 3-4 minutes.
3. Add shrimp and lime juice; cook about 4 minutes or until shrimp turns pink.(DO NOT OVERCOOK). Stir in remaining red chile sauce; cook until thoroughly heated. Spoon cooked rice mixture onto serving platter; top with shrimp mixture. Sprinkle with cilantro.
Enjoy this delicious spicy shrimp and rice Mexican recipe!