Spicy Chorizo & Shrimp Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 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 |
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.
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