Ingredients
- 1 cup rice
- 1 onion diced
- 1 red pepper diced
- 2 cloves garlic crushed
- 2 tablespoons of cilantro chopped
- 1 cup diced tomato About 2 tomatoes
- 1 cup diced squash
- 2 carrots diced
- 4 cups vegetable broth
- 1 pound peeled and cleaned shrimp
- 2 tablespoons of capers
- 1 cup of your favorite beer
- 1 cup of roasted corn kernels
- olive oil
- salt and pepper
Instructions
- In a large saucepan heat 1 tablespoon olive oil, add the onion, pepper, garlic and make a sauce, cook for about 4 minutes. Add 1 cup diced tomato, squash, carrots and the capers stir until well combined and bring to a simmer, cover and simmer for 15 minutes. Add the rice and 4 cups broth. Bring the broth to a boil and add the shrimp.
- Cook over a medium heat, cover and simmer for 10 minutes. Add the beer and the cilantro and cook until rice is tender and is similar to a "risotto" but with more soupy consistency (Like Gumbo).
Notes
Adapted from My mom's recipe
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