1. Prepare rice as label directs.
2. In large saucepot, cook chorizo over medium-high heat 8 minutes or until cooked through, breaking up sausage with side of spoon; transfer to paper towel-lined plate.
3. In same saucepot, heat oil over medium heat. Add shrimp and peppers; cook 5 minutes or until peppers are tender and internal temperature of shrimp reaches 145°, stirring frequently. Reduce heat to medium-low; stir in peas, lemon juice, rice and chorizo. Makes about 8 cups.
Chef Tips: Customize this recipe by swapping the chorizo with chorizo-style seitan and the shrimp with diced chicken breast. Cook the chicken and seitan as directed in step 2 until internal temperature of chicken reaches 165°, then proceed with step 3 to cook the peppers.
- 20 g Fat
- 6 g saturated fat
- 39 mg Cholesterol,
- 1284 mg Sodium
- 27 g Carbohydrates
- 4 g Fiber
- 1 g Added Sugar
- 18 g Protein
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Nutritional Information
- 20 g Fat
- 6 g saturated fat
- 39 mg Cholesterol,
- 1284 mg Sodium
- 27 g Carbohydrates
- 4 g Fiber
- 1 g Added Sugar
- 18 g Protein
Directions
1. Prepare rice as label directs.
2. In large saucepot, cook chorizo over medium-high heat 8 minutes or until cooked through, breaking up sausage with side of spoon; transfer to paper towel-lined plate.
3. In same saucepot, heat oil over medium heat. Add shrimp and peppers; cook 5 minutes or until peppers are tender and internal temperature of shrimp reaches 145°, stirring frequently. Reduce heat to medium-low; stir in peas, lemon juice, rice and chorizo. Makes about 8 cups.
Chef Tips: Customize this recipe by swapping the chorizo with chorizo-style seitan and the shrimp with diced chicken breast. Cook the chicken and seitan as directed in step 2 until internal temperature of chicken reaches 165°, then proceed with step 3 to cook the peppers.