Shrimp Spanish Rice

  • 1 1/2 cup white rice
  • 1 cup Chunky Salsa
  • 1/4 green pepper chopped
  • 1/2 sweet red pepper chopped
  • 2 small garlic cloves minced
  • 1 small sweet onion chopped
  • 1/2 cup frozen corn
  • 2 cups Chicken Stock
  • 2 cups chopped andouille or Chorizo sausage
  • 1 lb cleaned deveined shrimp
  • 1 tbsp Cooking With Greens Tex Mex Blend
  • 4 tbsp Olive oil
  • 1/2 cup chopped green onion
  • OPTIONAL: 1 tbsp Sriracha Sauce
  • OPTIONAL: Shredded Cheese

Add olive half oil to stock pot and heat. Toss in peppers, onions and corn. Cook until Onion is slightly transluscent. Add garlic. Add in Tex Mex Blend and uncooked Rice. Mix until Rice becomes slightly toasted. Stir in Salsa until combined. Add chicken stock and bring to boil . Add OPTIONAL: Sriracha for extra heat. Reduce to low and cover. Cook until all liquid is absorbed. In another skillet, heat remaining olive oil and sausage. cook until browned and add in shrimp. Cook until shrimp is done and toss  in rice mixture. Add in OPTIONAL shredded cheese and green onion. Serve.

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