Spanish Rice with Shrimp and Chorizo
A quick and flavorful one-pan meal with rice, shrimp, and chorizo, finished with tomatoes and olives.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 30g
comfortingSpanishgluten-freeshrimpchorizotenderjuicyweeknight
Ingredients
- 4 oz chorizo
- ½ lb shrimp
- 1 cup rice
- 1 cup diced tomatoes
- ¼ cup green olives
- 1 tbsp olive oil
Instructions
- 1
Heat 1 tbsp olive oil in a skillet over medium-high. Add 4 oz sliced chorizo and cook until browned, about 3 minutes.
- 2
Add 1 cup rice and stir to coat in the oil, toasting for 1 minute until fragrant.
- 3
Pour in 1 cup diced tomatoes and 1.5 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender, about 15 minutes.
- 4
Stir in 0.5 lb peeled shrimp and 0.25 cup sliced olives. Cover and cook until shrimp are pink and opaque, about 4 minutes.
- 5
Fluff with a fork and serve hot.
Tools you’ll need
- large skillet with lid
- wooden spoon
- measuring cups
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