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Arroz con Chorizo y Camarones




Source of Recipe


L.A. Times MAYI BRADY, Times Staff Writer


Recipe Introduction



Active Work Time: 10 minutes

Total Preparation Time: 30 minutes

This Aug. 15 "Quick Fix" recipe by Times Test Kitchen assistant Mayi Brady was one of the most popular we ran all year. Go figure: It's homey, filling and delicious. And you can make it in 30 minutes. The only way it could be better is if it made you younger or thinner.


List of Ingredients





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



Recipe



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.