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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In the same skillet, add the onion, red bell pepper, and garlic. Sauté for 4-5 minutes until the vegetables are softened and fragrant.

Step 4

Stir in the uncooked rice, allowing it to toast lightly for 2 minutes while stirring consistently.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove from heat and garnish with chopped parsley. Serve with lemon wedges on the side for added freshness.

Nutrition Facts

Serving size	(2581.0g)

Amount per serving	% Daily Value*
Calories	2402.0

Total Fat 126.1g	0%
Saturated Fat 39.8g	0%
Polyunsaturated Fat 6.2g
Cholesterol 1001.6mg	0%
Sodium 8264.8mg	0%
Total Carbohydrate 148.7g	0%
Dietary Fiber 20.6g	0%
Total Sugars 32.7g
Protein 172.2g	0%

Vitamin D 0IU	0%
Calcium 777.2mg	0%
Iron 17.7mg	0%
Potassium 4356.2mg	0%

*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.

Source of Calories

Fat: 46.9%

Protein: 28.5%

Carbs: 24.6%