Arroz de Cuxá (Shrimp Rice with Herbs)

Instructions

1. 1Place the 1/2 cup dried shrimp in a heatproof bowl and cover with hot water. Let them soak for 30 minutes. After soaking, drain the shrimp and chop them very finely.
2. 2Prepare your vegetables: finely chop the 1/2 medium onion, mince the 2 cloves garlic, and cut the 1/2 medium green bell pepper into small pieces. Finely chop the 1/4 cup mint leaves and the 1/4 cup cilantro. Slice the 2 stalks green onions thinly.
3. 3Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion, minced garlic, and diced green bell pepper. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the 2 cups of rice to the pot with the softened vegetables. Stir the rice and cook for 2 minutes, stirring constantly, until the edges of the rice grains look slightly transparent.
5. 5Pour in the 4 cups of water. Add the finely chopped dried shrimp, chopped mint leaves, chopped cilantro, sliced green onions, 1 tablespoon of lemon juice, and 1 teaspoon of salt. Stir everything together well.
6. 6Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20 minutes. The rice is cooked when all the water has been absorbed and the rice is tender.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Fluff the Arroz de Cuxá gently with a fork before serving.

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