Peruvian Shrimp and Rice Casserole

Ingredients

• about 450 g Shrimp
• 1 cup Rice
• 2 cups Chicken Broth
• 0.5 cup Peas
• 0.5 cup Carrots
• 0.5 medium Red Bell Pepper
• 0.5 medium Onion
• 1 tbsp Aji Amarillo Paste
• 2 cloves Garlic
• 0.25 cup Cilantro

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

Instructions

1. 1Preheat oven to 190°C.
2. 2Sauté diced onion, garlic, and bell pepper until softened. Add aji amarillo paste and cook for another minute.
3. 3Add rice and chicken broth. Bring to a simmer and cook for about 15 minutes, or until rice is partially cooked.
4. 4Stir in shrimp, peas, and carrots.
5. 5Pour the mixture into a baking dish and bake for 30 minutes, or until shrimp is cooked through and rice is tender.
6. 6Garnish with fresh cilantro before serving.

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