2 pound raw shrimp, shelled & deveined
4 red mullets, filleted
3 tablespoons flour
2 cups rice, rinsed and soaked for 30 minutes
4-1/4 hot water
1 cup tomato juice
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon black pepper
Salt to taste
1/4 cup corn oil
2 medium onions, peeled and chopped
1. Thoroughly rinse the shrimp and fish and rub with salt and flour, set aside.
2. In a medium saucepan, cook rice with the hot water, tomato juice, cinnamon, cardamom, salt and pepper on low heat for 25 minutes or until tender.
3. Heat the corn oil in a 9-inch skillet and fry onions until golden. Add the fish and shrimp and cook until down about 3-5 minutes on each side. Add the cooked rice to the seafood and simmer over low heat for 5 minutes.
Yields: 5 servings