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1
Heat the oil in a large saucepan over medium heat.
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2
Add in the onion, garlic and red and green peppers.
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3
Cook, stirring, till the onion and peppers start to soften, about 5 min.
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4
Add in the tomato and rice and cook another 2 to 3 min till the tomato softens.
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5
Stir in the chorizo and the chicken broth.
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6
Bring to a boil, cover and reduce the heat to low.
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7
Simmer till the rice is tender but still quite moist, about 15 min.
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8
Stir in the shrimp, cover the pan and cook till the shrimp are opaque and pink, 2 to 3 min.
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9
Stir in the parsley and serve.
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10
This recipe yields 4 servings.
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11
Comments: Spanish chorizo is an aged sausage that is firmer than Mexican chorizo and less spicy.
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12
It's available at Spanish and some Latino markets .
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13
If you cannot find it, substitute Portuguese linguica sausage, often available in supermarkets.
