Spicy Chorizo & Shrimp Rice For 2 |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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 Ingredients:
1/4 pound uncooked chorizo or johnsonville® hot ground 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 |
Directions:
1. 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.
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: 2 servings.
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