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Rice with Chorizo & Shrimp
Jun 01, 2013
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Ingredients:
- 2 tbsp olive oil
- 1 white onion, chopped
- 2 bell peppers, chopped
- 2 roma tomatoes, chopped
- 6 garlic cloves, minced
- 2 cups of rice, uncooked
- 3 cups seafood or chicken broth
- 1 1/2 lbs chorizo, sliced
- 2 lbs shrimp, peeled and uncooked
- 1/4 cup parsley or cilantro, chopped
- salt and pepper to taste
Directions:
Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
Stir in the crushed garlic, mix well.
Add the diced tomatoes, mix well and cook for another 5 minutes.
Add the rice and stir for about 2 minutes.
Add the chorizo slices and the seafood stock, stir well and bring to a boil.
Reduce heat to a simmer, cover and cook for about 15-20 minutes.
Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
Serve with fried ripe plantains, tomato and onion mix, aji or hot sauce, and avocado slices.
Comments
06/22/2013 1:06am
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