Adapted from Steven Raichlen's Healthy Latin Cooking

•  1 T. Annatto Oil or 1 T. olive oil + ¼ t. Ancho Chili Powder
• 1 small red onion, finely chopped
• 4 scallions, finely chopped
• 4 rocotillo chile peppers, seeded and chopped or ¼ red bell pepper, chopped
• 1 Serrano seeded and chopped
• 1 t. hot pepper flakes
• 2 cloves garlic, minced
• 1 tomato, peeled, seeded and chopped (I use two romas)
• 1 t. red wine vinegar
• 2-1/4 cups Fish stock of 1-3/4 bottled clam broth + ½ cup water (I use all clam broth)
• 1 pound large shrimp, peeled and deveined (shells reserved)
• 1-1/2 cups long-grain white rice (I use Basmati rice)
• Salt and ground black pepper

Heat the annatto oil or olive oil and ancho chili powder in a large skillet over medium heat. for 2 to 3 minutes. Add the onions, scallions, chile peppers or bell peppers, Serrano, and garlic. Cook for 5 minutes, or until the onions are soft but not brown. Increase the heat to high. Stir in the tomatoes and vinegar. Cook for 3 minutes, or until most of the tomato juices have evaporated.

Meanwhile, pour the fish stock or clam broth and water into a large saucepan. Add the shrimp shells and simmer over medium heat for 10 minutes. While the stock is simmering, add the rice to the tomato mixture. Cook over medium heat for 2 to 3 minutes, or until the rice is shiny. Increase the heat to high and strain the fish stock into the pan. Season with salt and black pepper. Bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Stir in the shrimp, cover, and cook for 10 minutes, or until the rice is moist but not soupy and the shrimp turn pink. If the rice is too moist, remove the cover for the last 5 minutes of cooking. Season with more salt and pepper if desired.

Serves 4

*If using Basmati rice (flavor is delicious, use 1 cup rice to 2 cups broth, cook no longer than 12 minutes on low heat).

Per serving: