👨‍🍳 作り方

1. 1

   Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is cooked. Let stand, covered, for 5 minutes.

   ⏱️ 25 minutes
2. 2

   While the rice cooks, heat vegetable oil in a large skillet or pan over medium heat. If using achiote seeds, add them to the oil and cook for a minute until the oil turns red, then strain and discard seeds. If using powder, stir it into the hot oil.

   ⏱️ 5 minutes
3. 3

   Add chopped onion and bell pepper to the skillet and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the diced tomatoes and Worcestershire sauce. Cook for 5 minutes, until tomatoes begin to break down.

5. 5

   Add the shrimp to the skillet. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook.

6. 6

   Season the shrimp mixture with salt and pepper to taste. Gently fold the cooked rice into the shrimp and vegetable mixture. Stir to combine evenly.

7. 7

   Serve hot, garnished with fresh cilantro and lime wedges on the side.