Chupe De Rio Recipe

Directions

1. 1

   Prepare the Vegetables

   Chop the onion, bell pepper, and garlic. Set aside.

2. 2

   Sauté the Base

   In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes.

3. 3

   Add Spices and Tomatoes

   Stir in the cumin, paprika, and chili powder. Cook for another minute before adding the chopped tomatoes. Stir well and let it simmer for 5 minutes.

4. 4

   Add Broth and Rice

   Pour in the vegetable broth and bring to a boil. Add the rice, reduce heat to low, cover, and let it cook for about 15-20 minutes or until the rice is cooked through.

5. 5

   Add Crawfish

   Once the rice is cooked, add the crawfish to the pot. Stir gently and let it simmer for an additional 5 minutes.

6. 6

   Season and Serve

   Taste and adjust seasoning with salt and black pepper. Stir in chopped cilantro just before serving. Ladle the stew into bowls and top with crumbled queso fresco.