Chorizo, Shrimp, and Rice
Ingredients
- 1 T oil
- 1/2 c chopped onion
- 1/2 diced red bell pepper
- 1/2 diced green bell pepper
- 1/2 T minced garlic
- 1/2 chopped tomato
- 1/2 c rice (long-grain white)
- 1/2 t salt- table
- 1/4 t freshly ground black pepper
- 100 g chorizo sausage
- 1 c stock (vegetable, shrimp, or chicken, as desired)
- 225 g shrimp (raw large, shelled and deveined)
- seasoning (as desired)
- chopped parsley (to garnish)
Method
1. Heat the oil in a large lidded frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 minutes.
2. Add the garlic; cook til fragrant, stirring. Add the tomato, rice, salt, and pepper; cook for 2 minutes.
3. Stir in the chorizo and stock; bring to a boil.
4. Reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender but the dish is still slightly moist.
5. Season the shrimp. Add to pot, stir, and cover. Cook until the shrimp just turns pink and the liquid has been absorbed, about 3 minutes.
6. Taste, adjust seasoning if necessary, sprinkle with parsley, and serve.
Notes
SJ Note 22 July 2013: This was just okay. We ate it, but it's not worth making again. We found it rather bland, so should you try it, beware you may want to add seasonings. It was similar to jambalaya, so if I wanted to make it again, I'd just use chorizo and shrimp in our jambalaya recipe.