Carolina Gold Rice - 1qt
Shrimp Broth - 1.5 qts
Red Sofrito (minced red onions, garlic, tomato paste, shrimp paste, ancho peppers, achiote paste, jalapeños) - 2 cups
Cilantro + Mint - 1 bunch each, leaves removed and rough chopped finely
Smoked Crab Meat - 1 tin
Charred Snap Peas - handfull
Garlic Aioli - for garnish
Lime Juice - squeezed over top
Key Notes:
Feeds 4-6 mouths
Cast iron or enamel pans are recommended, but you can make this work with anything that can go in the oven.
Toast/fry your rice in the sofrito on the stovetop to get things started, 5 to10 minutes. Add the shrimp broth and other ingredients and let it come to a boil. Once boiling, transfer from the stovetop to a 400 degree oven until the liquid disapears, about an additional 30 minutes. Take out of the oven and let it sit for 10 minutes. Garnish and serve.
