• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/2cup Olive Oil
  • 1 tablespoon annato seeds (achiote)
  • 1/2 cup chopped onion
  • 6 small red chiles (such as ajíes dulces or ripe jalapeños, seeded and minced)
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups tomato sauce
  • 4 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 32 ounces frozen mixed vegetables
  • 4 cups cooked white rice
  • 36 medium shrimp


  • Step 1
  • In a large saucepan or small stockpot, heat olive oil and annato seeds over medium-high heat.
  • Cook until the oil turns red and the seeds begin to release their aroma.
  • Remove the oil from heat and strain into a small dish.
  • Discard the seeds.
  • Step 2
  • Return the oil to the pan.
  • Add onion and chiles and cook until onion is almost translucent.
  • Add the garlic and cook for 30 seconds.
  • Add broth, tomato sauce, bay leaves, oregano, and salt.
  • Bring the mixture to a boil.
  • Add the frozen vegetables, reduce the heat to medium, cover, and cook until vegetables are nearly tender, about 7 minutes.
  • Step 3
  • Add the rice and shrimp.
  • Cover and cook until the shrimp turn pink and are cooked through,
  • about 5 minutes.


Submitted by Tiffany Ortiz

Categories: Seafood 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!