Arroz de Cuxá (Shrimp and Okra Rice)

Ingredients

• 2 cups Long Grain Rice
• 1/2 cup Dried Shrimp, small
• 1 cup Okra, fresh or frozen, chopped
• 1 cup Vinagreira Leaves (or Sorrel), chopped
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 tbsp Dendê Oil (Palm Oil)
• 4 cups Water
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the rice and dried shrimp.
2. 2Sauté onion and garlic in dendê oil until softened, about 5 minutes.
3. 3Add the rice and cook for another minute, stirring constantly.
4. 4Add the dried shrimp, okra, vinagreira leaves (or sorrel), water, salt, and pepper. Bring to a boil.
5. 5Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6Fluff with a fork and serve hot.

Related Guides