Shrimp and Chorizo Rice Skillet

• 1 tablespoon olive oil
• 8 ounces chorizo sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chorizo and cook until browned, about 5 minutes.
3. 3 Push chorizo to the side and add shrimp, cooking until pink and opaque, about 2 minutes per side.
4. 4 Add onion, bell pepper, and garlic to the skillet, sautéing until softened, about 3 minutes.
5. 5 Stir in rice, chicken broth, smoked paprika, cumin, salt, and pepper. Bring to a boil.
6. 6 Reduce heat to low, cover, and simmer until rice is cooked, about 15 minutes.
7. 7 Remove from heat, stir in cilantro and lime juice, and let stand covered for 5 minutes.
8. 8 Fluff with a fork and serve.

Equipment

• Large skillet with lid

Variations

• Add a can of diced tomatoes for extra moisture and flavor.
• Substitute shrimp with chicken for a different protein.

Substitutions

• Use turkey chorizo for a leaner option.
• Swap chicken broth with vegetable broth for a vegetarian version.

Pairings

• Pairs beautifully with a chilled Sauvignon Blanc.
• A squeeze of fresh lime and a sprinkle of cotija cheese on top.

Nutrition

Tips

• For extra spice, add a pinch of crushed red pepper flakes.
• If chorizo is too greasy, drain excess fat before adding shrimp.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth.

Serving Suggestions

• Serve with a fresh green salad and lime wedges.
• Pairs well with a crusty baguette.

FAQ