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| 29 x ca. 30 g | Chicken broth; 2 cans |
| 1 x ca. 450 g | Medium shrimp; shelled and deveined |
| 1 Teelöffel | salt divided |
| 2 Esslöffel | olive oil divided |
| 10 x ca. 30 g | Tomatoes with green chilis; canned (reserve juice) |
| 2 Tasse | Arborio rice |
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1. Bring broth and 2 3/4 cups water to a simmer in large saucepan.
2. Heat 1 tablespoon oil in Dutch oven over high heat 3 minutes. Add shrimp, spread evenly in pan. Cook 2 minutes, turning once, until browned. Add tomato, green chilies and juice, boil 1 to 2 minutes; transfer shrimp mixture to bowl.
3. Reduce heat to medium-high. Add remaining tablespoon oil to pot. Add rice and cook 1 minute, stirring until grains are glistening. Stir in 1 cup broth mixture and cook, stirring until liquid is just absorbed. Gradually add remaining broth mixture to rice, 1/2 cup at a time, stirring constantly until liquid is absorbed, 20 to 25 minutes more. Stir in shrimp mixture and remaining 1/2 teaspoon salt. Serve immediately.
Cooking time: 25-30 minutes
makeover-and a bit of a kick!
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