Arroz Amarillo Con Camarones (Mexico)

Servings 4-6
Ingredients:

Olive oil 1/4 cup
Onion, small, chopped 1
Green pepper, small, chopped 1
Garlic, minced 2 cloves
Tomatoes, large, chopped 2
Thyme 1 teaspoon
White wine 1/4 cup
Saffron 2 pinches
Chicken broth 3 cups
Bay leaf 1
Long grain rice 1 and 1/2 cups
Shrimp, peeled, deveined 1 pound
Parsley, chopped 2 tablespoons
Method of preparation:
1. In a deep oven-proof pan, heat the oil until hot.
2. Add the onion, pepper, and garlic; saute for 2 minutes until glossy.
3. Add the chopped tomato and thyme and let cook until soft.
4. Add the wine and reduce for 1 minute.
5. Meanwhile, add the saffron and broth; bring to a simmer. Strain this into the vegetable mixture.
6. Add the bay leaf and rice and cover. Let simmer slowly for about 20 minutes.
7. Add the shrimp and just stir in once. Cover the pot and let finish cooking for about 8-10 minutes more. The liquid should be absorbed and rice should be tender.
8. Place this on a large heated platter and sprinkle with parsley. Serve at once.

Johnson & Wales University