Spicy Chorizo & Shrimp Rice For 2 Recipe

Spicy Chorizo & Shrimp Rice For 2 Recipe
Spicy Chorizo & Shrimp Rice For 2 Recipe photo by Taste of Home
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Spicy Chorizo & Shrimp Rice For 2 Recipe

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Looking for an easy, one skillet meal for dinner tonight? This satisfying dish has a fresh, Southwestern flavor the two of you will warm up to! -Cheryl Perry, Hertford, North Carolina
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 pound uncooked chorizo or bulk spicy pork sausage
  • 2 tomatillos, husks removed, chopped
  • 1/2 cup uncooked long grain rice
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery leaves
  • 2 tablespoons chopped carrot
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 cup chicken broth
  • 1/4 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons crumbled queso fresco or diced part-skim mozzarella cheese
  • 1 teaspoon minced fresh cilantro

Directions

Crumble chorizo into a small 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: 2 servings.
Originally published as Spicy Chorizo & Shrimp Rice For 2 in Taste of Home

Nutritional Facts

1-1/4 cups: 478 calories, 20g fat (7g saturated fat), 126mg cholesterol, 1282mg sodium, 43g carbohydrate (3g sugars, 2g fiber), 27g protein.

  • 1/4 pound uncooked chorizo or bulk spicy pork sausage
  • 2 tomatillos, husks removed, chopped
  • 1/2 cup uncooked long grain rice
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery leaves
  • 2 tablespoons chopped carrot
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 cup chicken broth
  • 1/4 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons crumbled queso fresco or diced part-skim mozzarella cheese
  • 1 teaspoon minced fresh cilantro
  1. Crumble chorizo into a small 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: 2 servings.
Originally published as Spicy Chorizo & Shrimp Rice For 2 in Taste of Home

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