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Rice with Chorizo and Shrimp(Arroz con Chorizo Y Camarones)

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Rice with Chorizo and Shrimp

I was talking with a friend from Colombia the other day while she was making lunch. Since I started blogging I love to know what people are cooking in Colombian homes and she was making rice with chorizo. It sounded delicious, so last week I decided to make it too. However, because my sister is here, I added shrimp for her and we liked very much.

Rice with chorizo is a popular dish in the Andean zone of Colombia. Rice has been a staple in my diet my entire life and I love to eat and cook all sorts of rice dishes. This Rice with Chorizo and Shrimp has an amazing flavor. Be sure to serve it with lime on the side.

Ingredients

(4 -6 servings)

  • 1 tablespoon oil
  • 3 Colombian chorizos, sliced
  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 tomatoes, chopped
  • 1 scallion, finely chopped
  • 2 cups rice
  • 4 1/2 cups chicken stock
  • 1 teaspoon achiote, color or sazon goya with azafran
  • 12 shrimp, peeled and deveined
  • 1/3 cup fresh cilantro
  • salt and pepper

Arroz con Chorizo y Camarones

Directions

  1. In a large pan over medium heat, add the oil and the chorizo. Sauté for 5 minutes or until the chorizo is brown. Remove and set aside.
  2. Add the onions, tomatoes, scallion and garlic to the pan and sauté for about 7 minutes or until translucent. Add the rice and stir to coat.
  3. Add the chicken stock, stir and bring to a boil. Add the chorizo and color. Reduce the heat, cover and cook for about 15 minutes.
  4. Add the shrimp and cook for about 15 minutes more. Turn the heat off and fluff the rice with fork. Add the fresh cilantro and stir. Cover and let sit for 5 minutes.

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This was printed from MyColombianRecipes.com

Comments

  5. Nunca he comido el arroz con chorizo y a la vez acompañado con gambas, pero seguro que tiene que estar estupendo. Solo hace falta ver tu plato, para darse cuenta de ello.
    Un beso.

    Reply

  6. Oh this makes me want the Portuguese shrimp and rice I had in Hoboken, a big YUM on this dish girl- Can I eat at your house more often 🙂

    Reply

  13. Erica – I’m guessing it’s the sazon with azafran that gives the rice that gorgeous color? I have some of the sazon in my spice cabinet and haven’t used it yet. I definitely need to get it out and put it to use. This looks gorgeous!

    Reply

  19. I use chorizo in some of my rice recipes…it adds so much flavor and color to the rice…..I can eat chorizo right out of the package……nice touch with the shrip. Like a mini paella

    Reply

  21. I don’t think i’ve gone more than 2 days during my entire life without eating rice. That said.. lovely recipe. If I can source some chorizo in the farmers market, I’ll give this a shot.

    happy cooking

    chris

    Reply

  25. Erica – another tempting and delicious sounding recipe. I love the flavors the achiote adds, but unless you have it already ground its a lot of work. Good tips on the sazon with azafran. Walked by a Columbian restaurant and thought of you as it seemed like half the menu was papusa. Must try it some day soon.

    Reply

  27. You really kill me with your recipes! here I am stuffed after a big dinner and still could have a huge bowlful of that rice and more!! So loving the flavours and so having to try this somehow!!!

    Reply

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