1 lb large peeled and deveined shrimp
1 1/2 cups of long grain rice
3 large red potatoes quartered
1 large piece of cassava (yuca) cut into small pieces
2 tbsp of olive oil or better option cooking spray
1 green pepper diced
1 sweet white onion diced
3 garlic cloves finely minced
3 healthy medium carrots diced
3 celery stalks chopped
1 1/2 cups of green peas
The juice of two lemons
3 tsp of salt divided
1 tsp of black pepper
2 bullion cubes
I tsp of bijol (saffron, rojon, annato)
I 8oz can of tomato sauce
32oz of chicken stock
6 cups of water
One avocado for serving
Heat oil in medium to high heat or cooking spray in a very large dutch oven, large soup pan or saucepan with heavy bottom.
Sauté onions, peppers and garlic. Add one tsp of salt to help you sweat the onions well.
Once tender, add carrots, celery, and potatoes and sautéed for another 4-5 minutes. Add tomato sauce and bring to small simmer to get all incorporated
Add chicken stock, water, cassava, 2 tsp salt, 2 bullion cubes, the tsp black pepper, tsp bijol, the lemon juice and bring to a boil.
Once its boiled and boiled for about ten minutes add rice. Allowed to boil for another 30 minutes allowing the rice to cook, split and get tender.
Stir constantly. When rice and liquid has been reduced by at least half add shrimp, peas and cilantro. The consistency should be that of a thick soup and fragrant.
*cut one or two slices of avocado and serve.