Ingredients
- 2 tablespoons olive oil
- 1 onion, diced (white)
- 2 bell peppers, diced (any color)
- 2 tomatoes (roma tomatoes, peeled and diced)
- 6 garlic cloves, crushed
- 14 ounces long grain rice, uncooked (2 cups)
- 3 cups seafood stock (can also use chicken broth)
- 1 1/2 pounds chorizo sausage (sliced)
- 2 pounds shrimp (raw shrimp, peeled and deveined)
- 2 tablespoons finely chopped parsley (or cilantro)
- Salt, to taste
How to Make
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Step 1: Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
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Step 2: Stir in the crushed garlic, mix well.
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Step 3: Add the diced tomatoes, mix well and cook for another 5 minutes.
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Step 4: Add the rice and stir for about 2 minutes.
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Step 5: Add the chorizo slices and the seafood stock, stir well and bring to a boil.
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Step 6: Reduce heat to a simmer, cover and cook for about 15-20 minutes.
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Step 7: Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
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Step 8: Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
We hope you enjoy this recipe!
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