Ingredients List
- 2 tablespoons olive or vegetable oil
- 1 jar (16 ounces) Jalapeño Cilantro Salsa
- ½ cup Modelo Negra beer
- 1 cup medium-grain or long-grain rice
- 3 ½ cups chicken broth
- ½ teaspoon salt
- ½ pound meaty, skinless fish fillet (mahi-mahi, halibut, or sea bass), cut into ½-inch cubes
- 12 large mussels or small clams, scrubbed, any “beards” pulled out
- 12 medium-large (about 8 ounces) shrimp, peeled and deveined
- About 1/4 cup chopped cilantro
- 1 lime, cut into wedges


RecipePreparation
- Heat oil in a large (4-quart) lidded saucepan, over medium-high. When hot, add in salsa. Cook, stirring often, until thick, about 5 minutes. Stir in beer.
- Add in rice, stirring slowly for 2 minutes with a wooden spatula, scraping the bottom of the pan so that nothing burns or sticks.
- Stir in broth and salt. Stir in fish and mussels or clams. Heat to a simmer. Reduce the heat to medium-low, cover tightly. Cook until the rice is just barely cooked through, about 15 minutes.
- Turn off the heat and gently stir in the shrimp. Cover pot. Let stand until shrimp has turned opaque and is cooked through, about 5 minutes.
- Serve the mixture in warmed serving bowls topped with cilantro. Pass the lime wedges to squeeze over all.
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Modelo supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org
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Modelo supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org
Drink Responsibly. Modelo Especial®, Modelo Negra™ & Modelo Especial® Chelada, Imported by Crown Imports, Chicago, IL.
Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.