Rice with Shrimp

Ingredients

150 g Rice

1 tbsp Olive oil

1 vegetable bouillon cube

20 g Parmesan cheese

Parsley

500 g Shrimp

Salt to taste

Pepper to taste

Pour 400 ml of boiling water over the bouillon cube and stir until completely dissolved. Rinse the rice under running water and let it dry for a couple of minutes. Heat a tablespoon of vegetable oil in a deep, thick-bottomed saucepan and add the rice. Fry until translucent, then pour in the broth.

Once the rice boils, reduce the heat slightly and simmer until the broth begins to evaporate. Then reduce the heat to low, cover the rice, and simmer for 15-20 minutes without stirring. If all the water has evaporated and the rice is still not cooked, add water in a thin stream.

 While the rice is cooking, prepare the shrimp. Bring about 2 liters of water to a boil on the stove. Once the water boils, add the shrimp, salt, and pepper. Bring the shrimp to a boil and cook for 2 minutes. Then, drain the shrimp.

Grate the cheese finely. Finely chop the parsley. Add the cheese, parsley, and shrimp to the cooked rice. Mix everything together and cook on the stove for about a minute.

Enjoy!