Curry Rice with Langostinos and Vegetables

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6

Artichokes

6

Green Garlic , chopped

1

Red Bell Pepper , chopped

6

Green Beans , chopped

14 oz

Langostinos

3 Tbsp

Canned Tomato Purée

1 tsp

Ground Turmeric

1 tsp

Madras Curry Powder

2 1/4 cups

Bomba Rice

5 cups

Water

as needed

Olive Oil

to taste

Salt

Cooking Instructions

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Step 1

Peel the outer leaves off the Artichokes (6) until you get to the smooth center. Remove the stem and cut about 1 inch off the top.

Step 2

Cut the artichoke centers in half an slice thinly.

Step 3

Place a pan over the heat with Olive Oil (as needed) covering the bottom of the pan. Add the vegetables in the following order: Green Garlic (6) , Red Bell Pepper (1) , Green Beans (6) , and artichoke.

Step 4

Season with Salt (to taste) and sauté the vegetables until cooked. Add in the Langostinos (14 oz) and season again with salt. Cook until the langostinos turn orange.

Step 5

Once the langostino's are cooked, remove and peel to add back in. Add in the Canned Tomato Purée (3 Tbsp) and cook until dissolved.

Step 6

Add the Bomba Rice (2 1/4 cups) , Ground Turmeric (1 tsp) and Madras Curry Powder (1 tsp) . Stir the rice and cook for 1 minute.

Step 7

Once you've cooked the rice, add in the Water (5 cups) . Let it cook and do not stir the rice for the rest of the cooking process. Turn up the heat till the water starts boiling, cook for 12 minutes.

Step 8

After 12 minutes have elapsed lower the heat to medium and cook for another 8 minutes. Afterward, turn off the heat cover the pan with the lid or a cloth, being careful so that it does not touch the rice.

Step 9

Let it rest for 10 minutes, then serve.