Puerto Rican Rice Stew with Shrimp and Pigeon Peas (Asopao de Camarones y Gandules)

Puerto Rican Rice Stew with Shrimp and Pigeon Peas (Asopao de Camarones y Gandules)
Any sort of rice can be utilized for this dish—long grain, medium grain, or short grain. Use what you have close by. 

Planning time: 45 minutesCook time: 45 minutesYield: 8 servings

Ingredients

1 (15-ounce) can pigeon peas (gandules), depleted and fluid saved

6 1/2 containers water, for splashing the rice

1/2 containers rice

1 tablespoon olive oil

4 ounces ham, diced

1 medium white onion, diced (around 1 container)

1/2 huge green chime pepper, diced (around 3/4 glass)

1/2 substantial yellow ringer pepper, diced (around 3/4 glass)

1 medium Roma tomato, diced (around 3/4 container)

3 cloves garlic, minced

2 tablespoons recaito season base

1/4 glass tomato sauce

6 stuffed Spanish olives

1/2 teaspoon escapades

1 parcel sazón flavoring, discretionary

1/2 teaspoon oregano

1 tablespoon fit salt

1/2 teaspoon dark pepper

1 pound stripped and deveined shrimp, tails evacuated


Method

1-Rinse and splash the rice: Rinse the ascent in a strainer under running water to expel the abundance starch all things considered. In a substantial bowl, blend the held fluid from the pigeon peas with the water for drenching. Add the rice to the bowl and drench for 45 minutes.

At the point when the rice has completed the process of dousing, channel the water into a different bowl and save (you'll add this fluid to the asopao later).

2 - Cook the ham and the veggies: In a 3-quart Dutch broiler or comparative substantial pot, heat the olive oil over medium-high warmth. Include the ham and darker it, around 3 minutes.

Diminish the warmth to medium. Include the onion, peppers, tomato, garlic, and recaito to the pot and stew, blending infrequently, for 10 minutes; or until the vegetables have relaxed and start to frame a thick, stout glue.

Blend the tomato sauce, olives, escapades, sazón, oregano, salt, and pepper into the glue, and cook for 2 minutes.

3-Warm up the held dousing water: While the sauce is cooking, heat the saved rice drenching water until its steaming, either in the microwave for 6 minutes, or on the stove in a little pot.

4 - Add the rice to the pot: Add the rice into the pot and mix to altogether coat the grains in the sauce. Include the pigeon peas and the warmed, held dousing water.

5 - Simmer the stew: Bring the stew to a delicate stew and keep on cooking, revealed, for 15 minutes.

Following 15 minutes, mix the shrimp into the asopao and keep cooking, revealed, for an extra 5 minutes.

6 - Serve the stew: Serve immediately, as the stew will thicken the more it's left to sit. Slim the stew as required with high temp water or with chicken stock to keep up consistency and flavor, particularly while warming scraps

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