Rice with Chorizo Shrimp and Green Olives
Transform your weeknight dinners into a vibrant culinary adventure with this bold and flavorful Rice with Chorizo, Shrimp, and Green Olives. This one-pot wonder brings together smoky, spiced chorizo, tender shrimp, and briny green olives, all nestled in perfectly seasoned, fluffy rice. Infused with aromatic paprika, a touch of optional cayenne, and sautéed vegetables like onion, garlic, and red bell pepper, this dish delivers layers of robust flavor in every bite. It's a quick and satisfying recipe, ready in under 45 minutes, making it perfect for busy evenings without compromising on taste. Serve it straight from the skillet, topped with a sprinkle of fresh parsley for a vibrant finish, and watch this Spanish-inspired meal become an instant family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces smoked chorizo sausage, sliced into thin rounds
- 1 pound large shrimp, peeled and deveined
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 0.5 cup green olives, halved
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat.
Add the chorizo slices and cook for 3-4 minutes, stirring occasionally, until they release their oils and begin to brown. Remove the chorizo with a slotted spoon and set aside.
Add the shrimp to the same skillet and cook for 1-2 minutes per side until they just turn pink. Remove and set aside with the chorizo.
In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion and diced red bell pepper. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rice to the pan and stir to coat it in the oil. Toast the rice for about 2 minutes, stirring frequently.
Pour in the chicken broth, paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 15 minutes without lifting the lid.
After 15 minutes, uncover and stir in the cooked chorizo, shrimp, and green olives. Re-cover and cook for an additional 5 minutes until the rice is tender and the flavors are combined.
Remove from the heat and let the dish sit covered for 5 minutes.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 789 mg | 17% | |
*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.
