Serves 4 as a main dish
2 tablespoons olive oil
2 cups uncooked arborio white rice
1 bottle (16 ounces) Roasted Red Pepper & Garlic Salsa
1 3/;4 cups hot, rich-tasting vegetable broth, chicken broth or hot water
1/2 teaspoon salt
4 green onions, sliced crosswise into 1/4-inch pieces
1 pound medium-large (about 24) shrimp, peeled and deveined
1/2 cup chopped fresh cilantro
Heat the oven to 350 degrees. In a 3-quart ovenproof saucepan, heat the oil until hot; add the rice to the pan and cook, stirring, until lightly browned, about 5 minutes.
Stir in the salsa and continue to stir for 1 minute, then add the broth or water, the salt and the green onions. Bring to a boil, stir once, cover tightly and bake for 25 minutes. Remove from the oven.
Uncover and lay the shrimp on top of the rice mixture, re-cover and bake until the shrimp is opaque, 7 to 10 minutes. Sprinkle with the cilantro, mix everything thoroughly with a fork, and serve.
Recipe from Salsas That Cook by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless. Photo by Gentl & Hyers.
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