Active Work Time: 10 minutes * Total Preparation Time: 30 minutes
1 large onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large tomato, chopped
1 cup rice
3/4 pound Spanish chorizo or linguica, casing removed, cut into 1/4-inch slices
2 cups chicken broth
1 pound large shrimp, peeled and deveined
2 tablespoons chopped parsley
Heat the oil in a large saucepan over medium heat. Add the onion, garlic and red and green peppers. Cook, stirring, until the onion and peppers start to soften, about 5 minutes. Add the tomato and rice and cook another 2 to 3 minutes until the tomato softens.
Stir in the chorizo and the chicken broth. Bring to a boil, cover and reduce the heat to low. Simmer until the rice is tender but still quite moist, about 15 minutes. Stir in the shrimp, cover the pan and cook until the shrimp are opaque and pink, 2 to 3 minutes. Stir in the parsley and serve.
4 servings. Each serving: 583 calories; 1,314 mg sodium; 243 mg cholesterol; 31 grams fat; 10 grams saturated fat; 34 grams carbohydrates; 40 grams protein; 2.88 grams fiber.Copyright © 2015, Los Angeles Times