Chorizo Shrimp and Rice
Dive into the bold and vibrant flavors of this Chorizo Shrimp and Rice recipe, a one-pan wonder that blends smoky, spicy chorizo with tender, juicy shrimp for a satisfying meal that's perfect for any night of the week. This easy dinner idea combines sautéed aromatics like garlic, onion, and bell pepper with seasoned long-grain rice cooked in a savory mix of chicken broth and tomatoes. The dish is elevated with a touch of smoked paprika and cumin, creating a rich and flavorful base. Garnished with fresh parsley and a squeeze of lemon, this colorful meal is as visually appealing as it is delicious. Ready in under an hour and packed with bold Spanish-inspired flavors, it's a comforting, crowd-pleasing choice for family dinners or entertaining guests.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces chorizo (smoked or fresh, diced)
- 1 pound raw shrimp (peeled and deveined)
- 1 medium yellow onion (diced)
- 1 red bell pepper (diced)
- 3 garlic cloves (minced)
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (for garnish)
- 4 lemon wedges (for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced chorizo and cook until browned and slightly crispy, about 5 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the remaining tablespoon of olive oil to the skillet, then toss in the shrimp. Cook for 2-3 minutes on each side until pink and just cooked through. Remove the shrimp and set aside.
In the same skillet, add the onion, red bell pepper, and garlic. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
Stir in the uncooked rice, allowing it to toast lightly for 2 minutes while stirring consistently.
Add the chicken broth, diced tomatoes (with their juices), paprika, cumin, salt, and black pepper. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the skillet with a lid, and let the rice simmer for 18-20 minutes until tender and most of the liquid is absorbed.
Once the rice is cooked, return the cooked chorizo and shrimp to the skillet. Carefully fold them into the rice mixture, allowing them to reheat for 2-3 minutes.
Remove from heat and garnish with chopped parsley. Serve with lemon wedges on the side for added freshness.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.6 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
