Chorizo Shrimp And Yellow Rice Recipes

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SPICY CHORIZO & SHRIMP RICE FOR 2



Spicy Chorizo & Shrimp Rice For 2 image

Looking for an easy, one skillet meal for dinner tonight? This satisfying dish has a fresh, Southwestern flavor the two of you will warm up to! -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1/4 pound uncooked chorizo or bulk spicy pork sausage
2 tomatillos, husks removed, chopped
1/2 cup uncooked long grain rice
2 tablespoons chopped onion
2 tablespoons chopped celery leaves
2 tablespoons chopped carrot
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 cup chicken broth
1/4 pound uncooked medium shrimp, peeled and deveined
2 tablespoons crumbled queso fresco or diced part-skim mozzarella cheese
1 teaspoon minced fresh cilantro

Steps:

  • Crumble chorizo into a small 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.

Nutrition Facts :

SPANISH RICE AND SHRIMP



Spanish Rice and Shrimp image

I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!

Provided by Mandy Blizzard

Categories     World Cuisine Recipes     European     Spanish

Time 1h3m

Yield 4

Number Of Ingredients 9

2 cups water
1 (7 ounce) box Spanish yellow rice mix (such as Goya®)
3 tablespoons olive oil, divided
½ cup diced onion
1 pound uncooked medium shrimp, peeled and deveined
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon sweet and spicy seafood seasoning (such as McCormick®)
½ cup fresh parsley, or to taste

Steps:

  • Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
  • Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
  • Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.1 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 1.8 g, Sodium 646.6 mg, Sugar 2.8 g

CHORIZO, SHRIMP AND RICE



Chorizo, Shrimp and Rice image

I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.

Provided by JustJanS

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, cut into dice
1 green bell pepper, cut into dice
2 garlic cloves, crushed
1 large tomatoes, chopped
1 cup quick-cook Spanish rice (or other variety is OK)
salt and pepper
7 ounces chorizo sausage, casings removed, cut into 1/4 inch slices
2 cups fish stock or 2 cups chicken stock
1 lb raw large shrimp, shelled and deveined
2 tablespoons finely chopped fresh parsley, to garnish

Steps:

  • Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
  • Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
  • Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
  • Stir in the chorizo, then the stock and bring to the boil.
  • Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
  • Add the shrimp, stir through and cover.
  • Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
  • If it looks too moist, simmer an additional 2 minutes uncovered.
  • Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.

Nutrition Facts : Calories 407.8, Fat 27.2, SaturatedFat 8.3, Cholesterol 187, Sodium 1264.6, Carbohydrate 11, Fiber 2.4, Sugar 4.8, Protein 29

CHORIZO AND SWEET PEPPER RICE



Chorizo and Sweet Pepper Rice image

Fancy Mexican for dinner? Make this rice dish as a main course or fill a tortilla wrap with it and serve with shredded lettuce.

Provided by English_Rose

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 tablespoon olive oil
1/2 red chili pepper, sliced
1 red onion, peeled and sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
2 ounces chorizo sausage, sliced
1 (9 ounce) package Mexican rice mix
1 teaspoon chopped fresh parsley

Steps:

  • Heat the oil in a pan and sauté the onion and chili for 2-3 mins before adding the red and yellow peppers. Cook for another 5-6 mins, stirring occasionally.
  • Cook the rice according to the pack instructions.
  • Add the chorizo to the pepper and stir-fry for 3-4 mins before stirring in the rice and freshly chopped parsley.

Nutrition Facts : Calories 227.2, Fat 14.7, SaturatedFat 4.6, Cholesterol 24.9, Sodium 356.3, Carbohydrate 16.6, Fiber 3, Sugar 5.5, Protein 9.1

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