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Spicy Chorizo & Shrimp Rice Recipe
Spicy Chorizo & Shrimp Rice Recipe photo by Taste of Home

Spicy Chorizo & Shrimp Rice Recipe

Read Reviews (2)
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/2 pound uncooked chorizo or Johnsonville® Hot Ground 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Spicy Chorizo & Shrimp Rice in Taste of Home October/November 2009, p61

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.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Spicy Chorizo & Shrimp Rice(2)

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   (2)
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MY REVIEW
Reviewed Oct. 21, 2010

beautifully easy and spicy good. only possible improvement would be to toss in a few more shrimp!

MY REVIEW
Reviewed Oct. 25, 2009

Used hot Italian sausage in this. It was very spicy and very good! I really liked working with the tomatillos.

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