Recipe: Shrimp and Rice Soup (Asopao de Camarones y Arroz) another recipe

SHRIMP AND RICE SOUP
(ASOPAO DE CAMARONES Y ARROZ)

1 cup rice
water (for soaking rice)
2 tablespoons oil
1 tomato, diced
1/2 cup tomato sauce
2 oz diced red peppers (pimentos) (use 1/2 of a (4 oz) can peppers and liquid)
6 olives
2 tablespoon sofrito (recipe)
1 envelope Sazon Goya seasoning
1 1/2 teaspoons salt (or to taste)
1 pound shrimp (or any other meat)
4 cups hot water

Put rice in a bowl with water to cover; set aside for 1 hour.

WHEN READY TO COOK:
In a medium size pot heat the oil at medium heat. Add the tomato, tomato sauce, red peppers, olives, sofrito, Sazon seasoning, and salt. Add the shrimp (if shrimp are raw, clean and devein them before adding to the sofrito). Cover and let it cook for 5 minutes.

Bring to high heat and add the 4 cups hot water; bring to a boil.

Drain rice and add to the pot. Cover and cook at medium heat for 10 minutes. Reduce heat and cook covered until the soup has the consistency you want and the rice is soft. Serve hot.

Adapted from unknown source