Best Filipino Yellow Rice With Shrimp And Chorizo Recipes

Rice with chorizo and shrimp - Arroz con chorizo y camarones image

Provided by Layla Pujol

Time 1h

Number Of Ingredients 16

2 tbs olive oil
1 white onion (diced)
2 bell peppers (any color, diced)
2 roma tomatoes (peeled and diced)
6 garlic cloves (crushed)
2 cups long grain rice (uncooked)
3 cups seafood stock - can also use chicken broth
1 1/2 lb chorizo (sliced)
2 lb raw shrimp (peeled and deveined)
2 tbs finely chopped parsley or cilantro
Salt to taste
Avocado slices
Onion and tomato curtido
Fried sweet plantains
Aji or hot sauce
Lemon slices

Steps:

Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
Stir in the crushed garlic, mix well.
Add the diced tomatoes, mix well and cook for another 5 minutes.
Add the rice and stir for about 2 minutes.
Add the chorizo slices and the seafood stock, stir well and bring to a boil.
Reduce heat to a simmer, cover and cook for about 15-20 minutes.
Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
Serve with fried ripe plantains, tomato and onion curtido, aji or hot sauce, and avocado slices.

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

Brazilian Yellow Rice image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 small onion, cut into small dice (about 1/2 cup)
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Kosher salt
1 cup long-grain white rice
1 3/4 cups chicken broth

Steps:

Add the oil to a medium saucepan and heat over medium-high heat until shimmering. Add the onions, turmeric, coriander, cumin, garlic powder and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are softened and the spices are toasted, 3 to 4 minutes.
Add the rice and stir until the grains are completely incorporated into the onion mixture. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.
Remove the pot from the heat and let sit, covered, for 10 minutes more; the rice will continue to steam. Uncover the pot. All the broth should be absorbed and the onions will be on top. Fluff the rice with a fork before serving.

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.