Puerto Rican Yellow Rice w/ Shrimp

INGREDIENTS

2 tbsp annatto oil
1 tbsp corn oil
1 pound medium shrimp, peeled and cleaned
1 cup frozen mixed vegetables, thawed
2-1/2 cups short-grain rice
4 cups boiling water or chicken stock
2 tsp salt
1/2 tsp black pepper
1/2 tsp curry powder


DIRECTIONS

Heat the oils in a large pot with a tight-fitting lid. Saute the shrimp over medium-high heat for 2 minutes. Add the mixed vegetables and rice. Toss well and continue cooking for 1 more minute. Add the boiling liquid and seasonings. Cook until the water has evaporated. Stir, lower the heat, and cook for 20 more minutes, stirring after 10 minutes. 

Note: If you want rice with a spicier touch, increase the amount of curry powder.