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Spicy Chorizo & Shrimp Rice

 Spicy Chorizo & Shrimp Rice
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Spicy Chorizo & Shrimp Rice (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.