½ |
|
lb. chorizo |
1 |
|
tbsp olive oil |
1 |
|
small onion, chopped |
1 |
|
clove garlic, minced |
1 |
|
can chicken broth |
1 |
|
can diced tomatoes |
|
1/2 |
|
tsp cinnamon |
1/4 |
|
tsp saffron threads, crumbled (optional, but a very nice touch) |
1½ |
|
cups rice |
½ |
|
lb. shrimp, shelled and deveined |
½ |
|
cup frozen peas, thawed |
|
- Remove the chorizo from its casing.
- Over medium heat, cook the crumbled or diced chorizo, onion, and garlic in hot oil until sausage is browned and onion is tender, about 5 minutes.
- Add broth, tomatoes and their liquid, cinnamon, saffron and rice.
- Heat to boiling.
- Cover and simmer 15 minutes.
- Add shrimp and peas; simmer 5 minutes more.
- Good served with crusty bread.
|
|