Recipe(tried): Arroz con Camarones (Shrimps with Rice) - Thanks for asking dear May. Here in Puerto Rico we love

seafood & I am personally a fanatic of them. ARROZ CON CAMARONES is a heavenly rice dish that is a pleasure for me to share. Here is my recipe, already posted last year.

ARROZ CON CAMARONES
(Shrimps w/ Rice)

2 pounds shrimps peeled & deveined
1/4 lb diced ham (jamon de cocinar)
1/4 c Olive oil
3 garlic cloves, peeled & crushed with a mortar & pestle
1 medium onion chopped
1 green bell pepper chopped
1 red bell pepper chopped (optional, add only if available or you can use canned pimentos, drained)
3 cups chicken broth
1 cup canned tomatoes (I process the tomatoes with their liquid to form a sauce)
2 cups rice (I use medium grain rice but Uncle Bens is great also)
2/3 cup frozen green peas or canned small peas, drained (I use Le Seur)
2 envelopes Saz n con Culantro Y Achiote GOYA (if this is not available you can add crushed saffron or Bijol (Annato powder)for the golden exquisite color of the dish.
Salt and pepper to taste

If you see, I had mentioned all the elements for the SOFRITO which is a must in Puerto Rican cooking. Heat olive oil and saut the chopped ham, crushed garlic, onion, green pepper and red pepper if you are using it, until vegetables are translucent (this is the SOFRITO). Add the shrimp and fry until they turn pink, about three minutes. Remove shrimp from pan! Set aside. Add the rice, tomatoes, peas, SAZON or Saffron or Bijol and chicken broth (if you want the rice dry (granoso)you should add only 2 1/ cups of chicken broth. Bring to a boil, reduce heat and simmer, approximately 18-20 minutes, until rice is fully cooked. Stir in cooked shrimp and cook for about three additional minutes. Serve hot. Can be garnished with cooked green peas, sliced red pepper or canned pimentos or asparagus.

THANKS FOR ASKING DEAR FRIEND.