This Puerto Rican soup is perfect for satisfying late-night revelers.
Ingredients:
1/2 cup olive oil
1 tablespoon annato seeds (achiote)
1/2 cup chopped onion
6 small red chiles, such as ajíes dulces or ripe jalapeños, stemmed, seeded, and minced
4 garlic cloves, minced
2 cups tomato sauce
8 cups chicken broth
4 bay leaves
1 teaspoon dried oregano
1 teaspoon salt
2 one-pound bags frozen mixed vegetables
4 cups cooked white rice
36 medium-size uncooked shrimp
Preparation: Place the olive oil and annato seeds in a stockpot 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. Return the oil to the stockpot. Sauté onion and chiles in the oil until onion is almost translucent. Add the garlic and sauté for another 30 seconds. Add the tomato sauce, broth, bay leaves, oregano, and salt. Bring the mixture to a boil. Add the frozen vegetables. Reduce heat to medium, cover, and cook for about 7 minutes, or until vegetables are nearly tender. Add the rice and shrimps. Cover and cook for another 5 minutes, or until the shrimps turn pink and are cooked through. Makes 12 servings.
