Spicy Chorizo & Shrimp Rice Recipe

Spicy Chorizo & Shrimp Rice Recipe photo by Taste of Home

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Looking for an easy, one skillet meal for dinner tonight? This satisfying dish has a fresh, Southwestern flavor your family will warm up to! -Cheryl Perry, Hertford, North Carolina

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Spicy Chorizo & Shrimp Rice Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1/2 pound uncooked chorizo or bulk spicy pork sausage
4 tomatillos, husks removed, chopped
1 cup uncooked long grain rice
1/4 cup chopped onion
1/4 cup chopped celery leaves
1/4 cup chopped carrot
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups chicken broth
1/2 pound uncooked medium shrimp, peeled and deveined
1/4 cup crumbled queso fresco or diced part-skim mozzarella cheese
2 teaspoons minced fresh cilantro

Directions

Crumble chorizo into a large skillet; add tomatillos. Cook over medium heat for 6-8 minutes or until meat is fully cooked. Add the rice, onion, celery leaves, carrot, garlic powder and pepper; cook and stir for 2 minutes.
Add broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in shrimp; cover and cook 5 minutes longer or until shrimp turn pink and rice is tender. Sprinkle with cheese and cilantro. Yield: 4 servings.

Cooking for 2: Spicy Chorizo & Shrimp Rice For 2

Nutritional Facts 1-1/4 cups equals 478 calories, 20 g fat (7 g saturated fat), 126 mg cholesterol, 1,282 mg sodium, 43 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Spicy Chorizo & Shrimp Rice in Taste of Home October/November 2009, p61