Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Rice with chorizo and shrimp - Arroz con chorizo y camarones
Rice with chorizo and shrimp, also known as arroz con chorizo y camarones, made with rice and chorizo cooked in a seafood broth with shrimp, onions, peppers, garlic, tomatoes, and parsley.
Course
Main Course
Cuisine
International, Latin fusion, Spanish
Keyword
Chorizo, Rice, Shrimp
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
8
Ingredients
2
tbs
olive oil
1
white onion
diced
2
bell peppers
any color, diced
2
roma tomatoes
peeled and diced
6
garlic cloves
crushed
2
cups
long grain rice
uncooked
3
cups
seafood stock – can also use chicken broth
1 1/2
lb
chorizo
sliced
2
lb
raw shrimp
peeled and deveined
2
tbs
finely chopped parsley or cilantro
Salt to taste
Suggested sides and garnishes:
Avocado slices
Onion and tomato curtido
Fried sweet plantains
Aji or hot sauce
Lemon slices
Instructions
Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
Stir in the crushed garlic, mix well.
Add the diced tomatoes, mix well and cook for another 5 minutes.
Add the rice and stir for about 2 minutes.
Add the chorizo slices and the seafood stock, stir well and bring to a boil.
Reduce heat to a simmer, cover and cook for about 15-20 minutes.
Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
Serve with fried ripe plantains,
tomato and onion curtido
, aji or hot sauce, and avocado slices.