I made yellow rice with shrimp recently and used seafood stock in place of water. I enjoyed that meal and wanted to have that again. I was out of shrimp, but since I had cod fish baking in the oven, I thought the stock would be good with mixed veggies to serve as yellow rice on the side. It was and here’s what I used:
- 2 – 3 Tablespoons of oil (I used Canola)
- 2- 3 Tablespoons of Sofrito (I used 4 of my pre-made frozen cubes)
- 2 Garlic cloves (minced)
- 1 Teaspoon of ground Oregano
- Handful of Manzanillo (Spanish) Olives (drained and sliced)
- Heaping tablespoon of tomato sauce
- Optional Seasoning: 1 packet of Sazon and 1 Ham flavor
- 12 ounce package of mixed vegetables (I thawed a frozen bag)
- 32 ounce container of Seafood Stock (I like Kitchen Basics)
- 3 cups of medium grain rice
- Salt and pepper to taste.
Saute items 2 thru 7 in oil on medium heat, then add vegetables and stock. I sprinkle in a generous amount of salt and a some fresh pepper. After the liquid reaches a boil, include the rice and stir evenly. Once the water begins to evaporate (holes form on top) reduce heat to low and cover. I check it in about fifteen minutes and use a large slotted spoon to bring the rice from the bottom to the top and cover again.
Repeat this step in about ten minutes then cover again. After that, it’s done.
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