The first time I made this recipe the rice was too mushy, after adjusting the liquid to rice ratio (basically the same ratio I use for all my Puertorican rice dishes) it was 100 percent better. Didn't use the file powder, instead I used 50/50 (whole tomato and tomato puree), to keep the salt content low, and added shrimp at the last 5 minutes of cooking (to prevent the shrimp from being rubbery). I had great reviews from people except from the wife (she doesn't care for shellfish). The second time I made it, without the shrimp, the wife loved it. I say be creative and add a little fish sauce for those who don't like shrimp or seafood. (The third time I made this dish poured a little fish sauce and the wife didn't notice the difference) This is an awesome dish and well worth the time making it!
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The first time I made this recipe the rice was too mushy, after adjusting the liquid to rice...