Chillo Frito with Arroz con Gandules

Ingredients

• For the Asopao:
• 1 lb shrimp, peeled & deveined
• 0.5 cup onion, finely chopped
• 0.5 cup sofrito (blend of garlic, peppers, onion, and cilantro)
• 0.5 cup bell pepper, diced
• 1 cup tomato sauce
• 3 garlic cloves, minced
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 1 cup medium-grain rice
• 4 cups seafood or chicken broth
• 0.5 cup carrots, diced
• 0.5 cup fresh cilantro, chopped
• 0.5 cup green peas
• 0.25 cup pimento-stuffed green olives (optional)
• Juice of ½ lime
• 2 tbsp olive oil
• Salt & black pepper to taste

Instructions

1. 11️⃣ Sauté the Base – Heat olive oil in a large pot over medium heat. Add onion, garlic, sofrito, and bell pepper, cooking until fragrant. Stir in tomato sauce, cumin, and smoked paprika. 🍅🌿🔥
2. 22️⃣ Simmer the Rice – Add rice, carrots, and broth, then bring to a gentle simmer. Cook for 15-20 minutes, stirring occasionally so the rice doesn’t stick. 🍚🍲
3. 33️⃣ Add the Shrimp – Stir in shrimp, green peas, and olives (if using). Let cook for 3-5 minutes, until shrimp turns pink and tender. 🍤🫒
4. 44️⃣ Season & Serve – Finish with lime juice and fresh cilantro, then adjust salt and pepper to taste. 🍋🌿
5. 55️⃣ Enjoy! Serve hot with crusty bread or tostones on the side. 🍞🔥