Servings: 4

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Spicy Baja Rice with Shrimp


5 to 7 Frieda’s Dried Japones, or Tepin Chiles, rehydrated according to package directions
1 8-oz. can tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup long grain rice
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons cooking oil
2 cups chicken broth or water
1 cup diced tomatoes
1 pound medium shrimp, peeled and deveined
Lime wedges


Remove stems and seeds from chiles; chop finely. Place chiles in blender container or food processor bowl with tomato sauce, salt and pepper. Process for 1 minute. Set mixture aside.

In a large skillet sauté rice, onion and garlic in hot oil over medium-low heat, stirring occasionally, for about 5 minutes, or till rice is golden brown. Add 1 1/2cups of the broth or water, tomatoes and chile mixture.  Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till rice is done and most of the liquid is absorbed. Stir in shrimp and remaining broth; cook 5 minutes more or till shrimp are pink.