Directions

1. Cover the rice generously with cold water and set aside for 3 minutes.
2. Place 2 cups of room temperature water into a pan, add the rice and shrimp bouillon. Don’t stir the rice. Turn the heat up to high, and when the water starts to boil lower the heat to low, and cover the pan.
3. Place a little olive oil in a pan, and saute the onion, tomato, bell pepper, and garlic for approximately 2 minutes.
4. Blend the vegetable mix in the blender for 20 seconds; it should still be chunky.
5. Pour the blended mixture onto the rice with the saffron powder and shrimp. Do not mix or stir. Cook on low heat with the cover off for approximately 35 minutes, until the rice is ready, and almost all the water has been evaporated.