1/3 cup vegetable oil, 1/2 cup diced onion, 4cloves, garlic,chopped 4 tomatoes, peeled, seeded, and chopped
4 teaspoons Rumba marinade 1 bay leaf, 1teaspoon, 1cup white wine
2pounds medium shrimp, peeled and deveined
2cups shrimp stock 1 red bell pepper, diced 3 cups Rice
3 tablespoons chopped cilnatro
Heat the oil in a large saucepan over high heat. Add onion and garlic, stirring for 5 minutes. Add tomatoes, Rumba marinade, bay leaf, and dried oregano and continue cooking for 5 minutes. Incorporate the wine and bring to a boil. Discard the bay leaf.
Add the shrimp to the saucepan, stir, then add the stock and diced pepper. The shrimp should be ready in 3–4 minutes. Do not overcook or they will be rubbery and tough. As soon as the shrimp is cooked, add the rice to the pan and sprinkle with the chopped cilantro. Taste for seasoning and turn off the heat.
Serve with sprigs of cilantro and lime halves.