Best Filipino Yellow Rice With Shrimp And Chorizo Recipes

Chorizo, Shrimp and Rice image

Provided by JustJanS

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, cut into dice
1 green bell pepper, cut into dice
2 garlic cloves, crushed
1 large tomatoes, chopped
1 cup quick-cook Spanish rice (or other variety is OK)
salt and pepper
7 ounces chorizo sausage, casings removed, cut into 1/4 inch slices
2 cups fish stock or 2 cups chicken stock
1 lb raw large shrimp, shelled and deveined
2 tablespoons finely chopped fresh parsley, to garnish

Steps:

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.

Nutrition Facts : Calories 407.8, Fat 27.2, SaturatedFat 8.3, Cholesterol 187, Sodium 1264.6, Carbohydrate 11, Fiber 2.4, Sugar 4.8, Protein 29

Chorizo, Shrimp and Yellow Rice image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups long grain rice, cooked according to package directions (but with the addition of 1/4 teaspoon turmeric or saffron and some butter and salt and pepper)
2 garden cucumbers, peeled, seeded and cut into 1/2-inch half moons
Orange zest
2 links of chorizo, cut into 1/4-inch rounds
12 ounces peeled and deveined shrimp cut into 1/2-inch chunks
Salt and pepper
Red pepper threads

Steps:

Start your dinner by making the rice; set the cucumbers in a steamer over water flavored with orange zest. Slowly fry the chorizo slices, turning once, in the olive oil until they render their fat. Add the shrimp and saute over high heat for a minute or until just turning opaque. Center rice on a platter, making a well in the center. Spoon the chorizo and shrimp in the middle and wreath it with steamed cucumber slices.