Chorizo, Shrimp and Rice

"I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way."
photo by JustJanS photo by JustJanS
photo by JustJanS
photo by JustJanS photo by JustJanS
Ready In:




  • Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
  • Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
  • Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
  • Stir in the chorizo, then the stock and bring to the boil.
  • Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
  • Add the shrimp, stir through and cover.
  • Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
  • If it looks too moist, simmer an additional 2 minutes uncovered.
  • Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.

Questions & Replies

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  1. Julie421511
    I thought this recipe was ok. I found it to be a bit salty. I think next time I try it, I will substitute brown rice and maybe leave out the chorizo.
  2. glowspicey
    YUM! If you like or even could like - Zatairan type flavors - this is for you. We used plain basmati rice, nothing special Johnsonville Chorizo, frozen tomatoes and peppers from the garden this last summer. In otherwords if this recipe could have been ruined, I would have done it- call it a talent. Anyway, had it for dinner, breakfast, lunch, and dinner then started thinking about when we were going to make it again. When you use just plain rice 99% of the seasoned flavor of the dish is going to come out of the chorizo. Anyway, I highly recommend and it makes enough to feed a family of four with a couple of teenage boys :)
  3. Nat King Coleslaw
    Wow! This was great! I used andouille instead of chorizo. (Yum!)
  4. C in PA
    Absolutely fantastic. Although while putting in the black pepper, the top came off into the pot, so ours was super zippy. I'll have to make it again without the extra-added heat, but still, a fabulous dish.
  5. ellie_
    What a great and delicious way to use up some Chorizo sausage! I made a few changes based on what I had on hand by using three bell peppers (1 green and 2 red), no tomatoes or garlic (but I did use some garlic salt in place of regular salt). I also didn't put the rice in the pan but instead served it over rice - delicious with tossed salad. Thanks for sharing!


  1. Akeleie
    This is a hearty recipe! My family really liked it. I did some changes to the basic recipe to make it more like a Spanish paella. I omitted the dill and added a few pinches of saffron as well as one pinch of cayenne. I also added some frozen peas at the same time as the shrimps. I also needed to add more liquid to cook well the rice. Instead of fresh tomatoes, I used canned tomatoes which I strained to measure up the liquid properly. Voil!



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