Latin American style rice with shrimp

Ingredients:

• 4 tomatillos (about 220 g), peeled, washed and coarsely chopped
• 1 white onion (cut half into pieces, half into thin rings)
• 1 green bell pepper, chopped
• 0.5 cup chopped cilantro stems + chopped leaves for serving
• 1 jalapeño (remove seeds to reduce heat), optional
• 4 cloves garlic, crushed
• 3 tablespoons extra-virgin olive oil
• 4 cups lightly salted chicken broth
• 1 cup long-grain white rice
• 700 g large shrimp, peeled and deveined

Preparation:

1. Combine the tomatillos, onion slices, 1/4 of the bell pepper, cilantro stems, jalapeño, garlic, and 1 tablespoon of olive oil in a blender. Puree until very smooth.
2. Heat a large Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, then add the thinly sliced ​​onion and remaining bell pepper. Cook until the vegetables are slightly softened, about 3 minutes. Add the tomatillo puree and cook until thickened, 3-5 minutes.
3. Add chicken broth and 2 cups water. Bring to a boil and sprinkle with 1/2 teaspoon salt. Add the rice, cover, and cook until al dente, about 13 minutes.
4. Add the shrimp to the pan and bring to a gentle simmer, then cover and turn off the heat, making sure the shrimp are completely submerged in the rice. Let stand until the rice and shrimp are cooked through, about 5 minutes; season with salt to taste. Divide among plates and garnish with cilantro leaves.