Arroz a la Tumbada (Seafood Rice Side)

Ingredients

• 1 cup brown rice
• 200 grams shrimp
• 4 cups fish broth
• 2 medium tomatoes
• 3 cloves garlic
• 1 medium onion
• 1 medium red bell peppers
• 0.5 cup peas
• 2 tablespoons parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 pinch saffron
• 1 teaspoon sea salt

Instructions

1. 1Rinse brown rice under cold water until the water runs clear.
2. 2Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, and diced red bell pepper. Cook until vegetables are soft.
3. 3Add the rice to the skillet and stir for 2 minutes to toast it slightly.
4. 4Pour in the fish broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
5. 5Add the chopped tomatoes, green peas, paprika, and saffron. Season with sea salt. Stir well.
6. 6Place the shrimp on top of the rice, cover, and cook for an additional 10 minutes, or until the shrimp are pink and cooked through.
7. 7Remove from heat and let it rest for 5 minutes covered.
8. 8Fluff the rice with a fork, gently mixing in the shrimp.
9. 9Drizzle with lemon juice and garnish with chopped parsley before serving.
10. 10Serve hot as a nourishing and flavorful side dish.
11. 11Enjoy the rich flavors of the sea and the earth in every spoonful of this health-optimized version of a classic Mexican seafood rice.