Instructions

• Pat the 2 pounds of shrimp dry with paper towels and set aside.
• In a large, thick-bottomed pot, heat the 3 tablespoons vegetable oil over medium-low heat until shimmering.
• Add the bell pepper pieces and the 4 crushed garlic cloves to the pot. Sauté, stirring, about 1 minute — just until fragrant, without letting the garlic brown.
• Stir in the 1 cup tomato sauce and the 1/8 cup sliced pitted green olives; cook, stirring, 1–2 minutes to combine.
• Add 8 cups water and the 2 teaspoons salt to the pot and bring the mixture to a gentle boil.
• Stir in the 3 sprigs of minced parsley, then add the 4 cups rice. Return to a boil briefly, then reduce heat to medium-low.
• Cook the rice, uncovered, stirring occasionally to prevent sticking, until most of the liquid is absorbed and the rice is still slightly firm (about 10–12 minutes).
• Evenly distribute the shrimp over the rice and gently stir once to incorporate. Cover the pot with an airtight lid, reduce heat to very low, and cook until the rice is tender and the shrimp are opaque and cooked through (about 8–10 minutes).
• Remove the pot from heat and let it rest, covered, 5 minutes. Uncover, fluff the rice gently with a fork, taste and adjust salt if needed.
• Serve hot with salad and avocado.