Spicy Chorizo & Shrimp Rice Recipe

5 3 3
Spicy Chorizo & Shrimp Rice Recipe
Spicy Chorizo & Shrimp Rice Recipe photo by Taste of Home
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Spicy Chorizo & Shrimp Rice Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.

  • 1/2 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
  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

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Reviews forSpicy Chorizo & Shrimp Rice

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nopalito User ID: 3750663 217425
Reviewed Jan. 10, 2015 Edited Jan. 11, 2015

"If you could give ten or more stars to this, we would. Have been making this since the recipe was published. Would urge you to use hot chorizo (we like heat) and more shrimp. Friends from Honduras always ask for this for dinner. Sometimes we add a finely diced jalapeno chile to this, and/or ground cumin to taste. However you choose to prepare this, you will be delighted."

MY REVIEW
Shoes58 User ID: 2519954 186495
Reviewed Oct. 21, 2010

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

MY REVIEW
christina2126 User ID: 4454678 184929
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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