Shrimp and Chorizo Skillet Rice

Ingredients

• 2 tbsp olive oil(paid link)
• 8 oz chorizo(paid link)
• 1 medium onion(paid link)
• 3 clove garlic(paid link)
• 1 medium red bell pepper(paid link)
• 1 tsp smoked paprika(paid link)
• ½ tsp cumin(paid link)
• ¼ tsp cayenne pepper(paid link)
• 1 ½ cup long-grain white rice(paid link)
• 3 cup chicken broth(paid link)
• 1 lb shrimp(paid link)
• 1 lime(paid link)
• ¼ cup fresh cilantro(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)

Instructions

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.

2. 2

   Add the chopped onion, minced garlic, and diced red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

3. 3

   Stir in the smoked paprika, cumin, and cayenne pepper. Cook for 30 seconds until fragrant.

4. 4

   Add the uncooked rice to the skillet and stir to coat it with the spices and fat. Toast the rice for 1-2 minutes.

5. 5

   Pour in the chicken broth, add the salt and black pepper, and bring to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until most of the liquid is absorbed and the rice is almost cooked.

6. 6

   Stir the cooked chorizo back into the skillet. Add the shrimp on top of the rice mixture. Cover and cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the rice is tender.

7. 7

   Remove from heat. Squeeze the juice of half a lime over the skillet. Stir in most of the chopped cilantro. Serve immediately, garnished with the remaining cilantro and lime wedges.

Perfect With