Arroz con Camarones

arroz con camarones header

Cuban Shrimp & Yellow Rice (Arroz Con Camarones Cubanos)


1 lb. medium size Shrimp, peeled, washed, and de-veined.

½ cup olive Oil

3 cloves garlic minced.

1 medium spanish Onion chopped.

½ green bell pepper

1 cup diced tomatoes

1 cup green peas

¼ teaspoon Saffron

2 tablespoon of my Adobo mix

1 teaspoon ground cayenne pepper

1 cups of white Rice

1 1/2 cups chicken stock or broth




  1. Pre-heat oven to 350°.
  2. Place a large pot or dutch oven on the stovetop over medium heat.
  3. Add oil add the onion, garlic, green pepper, and my Adobo mix. After about 2 minutes, add the shrimp and cook for another 2 minutes.
  4. Add the chicken stock, tomatoes and all dry seasonings and bring to a boil.
  5. Stir in the rice and mix well.
  6. Cover and place into the oven at 350° oven for about 30 minutes.
  7. Do not remove the cover. Take the pot out of the oven and let stand on the stove top for another 5 to 10 minutes.  DO NOT UNCOVER

Top with fresh parsley and serve.