Puerto Rican Shrimp and Coconut Rice Casserole with Annatto and Crispy Tostones

Name: Puerto Rican Shrimp and Coconut Rice Casserole with Annatto and Crispy Tostones
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.1 lb large shrimp, peeled and deveined; 1 1/4 cups medium-grain rice; 13.5 fl oz coconut milk; 2 cups chicken or vegetable broth; 1/2 cup Puerto Rican sofrito; 2 whole green plantains; 1 cup red bell pepper; 1 cup yellow onion; 4 cloves fresh garlic; 1/4 cup green olives stuffed with pimento; 2 tbsp tomato paste; 2 tsp ground annatto; 1 tsp dried oregano; 1/2 tsp ground cumin; 2 tbsp lime juice; 1/2 cup fresh cilantro; 1 1/4 tsp salt; 3/4 tsp black pepper; 1/2 cup vegetable oil; 2 tbsp butter

An original recipe inspired by the flavors of Puerto Rico: creamy rice simmered in coconut milk with sofrito, annatto, peppers, and olives, topped with seasoned shrimp and crispy tostones for an irresistible contrast in texture.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

500 g large shrimp, peeled and deveined (without cola if preferred)
240 g medium-grain rice (enjuagado lightly)
400 ml coconut milk (1 lata)
480 ml chicken or vegetable broth (low sodium preferiblemente)
120 g Puerto Rican sofrito (casero or preparado)
2 units green plantains (for tostones)
120 g red bell pepper (cut diced small)
120 g yellow onion (chopped)
12 g fresh garlic (chopped)
45 g green olives stuffed with pimento (sliced)
30 g tomato paste
4 g ground annatto
2 g dried oregano
1 g ground cumin
30 ml lime juice (divided)
16 g fresh cilantro (chopped, divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
120 ml vegetable oil (divided, for cocinar and frying)
28 g butter

Nutrition facts

per serving

620 kcal

Calories

28 g

Protein

62 g

Carbs

28 g

Fat

5 g

Fiber

57 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Shellfish

Instructions

1
Season the shrimp with 1 tablespoon (15 ml) lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cumin, and half of the dried oregano. Mix well and let rest for 10 minutes in the refrigerator.
2
Peel the green plantains and cut them into thick rounds about 2.5 cm (1 inch) wide. Heat 80 ml (1/3 cup) vegetable oil in a skillet to 325°F (163°C) and fry the plantain pieces for 4 to 5 minutes, until tender but not deeply browned. Remove them.
3
Flatten each plantain piece to form tostones. Fry them again in the same oil at 375°F (190°C) for 2 to 3 minutes, until crisp and golden. Drain and season with a pinch of salt. Set aside.
4
In a wide casserole or deep skillet, melt the butter with 1 tablespoon (15 ml) of the remaining oil over medium heat. Add the onion, red bell pepper, and garlic. Cook for 4 to 5 minutes until fragrant and softened.
5
Add the sofrito, tomato paste, annatto, and the remaining oregano. Cook for 2 minutes, stirring, to concentrate the flavors. Stir in the olives and half of the fresh cilantro.
6
Add the rice and stir for 1 minute to coat it well with the sofrito base. Pour in the coconut milk and broth. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle boil.
7
Once boiling, reduce the heat to low, cover, and cook for 18 to 20 minutes, until the rice is tender and creamy. If you prefer to finish it in the oven, transfer the oven-safe casserole and bake covered at 350°F (175°C) for the last 10 minutes.
8
While the rice cooks, heat 1 tablespoon (15 ml) vegetable oil in a skillet over medium-high heat. Cook the shrimp for 1 to 2 minutes per side, until pink and just cooked through. Add the remaining tablespoon of lime juice and toss.
9
Uncover the rice, taste, and adjust the salt if needed. Arrange the shrimp over the rice, cover again, and let rest for 3 minutes off the heat so the flavors can come together.
10
Serve the casserole hot with the crispy tostones on top or on the side, and finish with the remaining chopped fresh cilantro.

Chef tips

For fluffier rice, rinse the rice until the water runs almost clear. For a creamier texture, do not rinse it too much. Fry the tostones just before serving to keep them crisp.

Substitutions

You can substitute the shrimp with chicken pieces or artichoke hearts for a vegetarian version, adjusting the cooking time. If you do not have ground annatto, use annatto oil. Cilantro can be replaced with recao if available.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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