Spinach Rice with Shrimp and Chorizo

This spinach rice with shrimp and chorizo is a deliciously savory dish that is both hearty and vibrant. Combining the succulent flavors of shrimp with the smoky essence of chorizo, this recipe brings a delightful contrast of tastes that will transport your taste buds to new heights. With a colorful array of bell peppers, mushrooms, and tomatoes, every bite feels like a warm embrace of comfort. The aroma that fills the kitchen during preparation is as pleasing as the dish itself, promising a memorable dining experience. Easy to prepare, it’s perfect for both weeknight dinners and special occasions. It’s a one-pan wonder, making clean-up a breeze. This dish pairs beautifully with a fresh side salad or some crusty bread. Whether served for family or friends, it’s sure to be a hit. And, with a few simple substitutions, it can easily fit into various dietary needs.

Ingredients

Main Ingredients

1 onion, sliced
1 red and 1 green bell pepper, sliced
50 g chorizo, sliced (or salami)
2 garlic cloves, minced
1 tablespoon olive oil
250 g basmati rice
400 g chopped tomatoes
200 g cooked, peeled shrimp
100 g mushrooms, sliced
500 ml water

Spices

Salt and pepper to taste

Preparation Time

Total time: 30 minutes (including prep and cooking)

Step-by-Step Instruction

Prepare all the ingredients by slicing the onion, bell peppers, chorizo, and mushrooms, and mincing the garlic. Boil water in a kettle.
In a pan suitable for high-temperature cooking, heat olive oil over medium-high heat.
Add onion, bell peppers, chorizo, and garlic to the pan, stirring occasionally. Sauté for about 3-5 minutes or until the ingredients start to soften.
Lower the heat slightly and add the mushrooms. Continue to cook for another 4-5 minutes until mushrooms are tender.
Stir in the basmati rice, ensuring the grains are well coated with the oil and vegetable mixture.
Add the chopped tomatoes and pour in 500 ml of hot water from the kettle.
Season with salt and pepper to taste, then cover the pan with a lid.
Allow the mixture to cook over high heat for 12 minutes, maintaining a simmer.
After removing the lid, check the rice. It should be almost cooked through.
Gently fold in the shrimp. If needed, add a bit more hot water and continue cooking for an additional 1-3 minutes until the shrimp are warmed through.
Remove from heat and let it sit for a couple of minutes to absorb all the flavors.
Stir once more before serving to distribute the shrimp and seasonings evenly.
Serve warm and enjoy the delicious harmony of flavors!

Tips

For added heat, include a pinch of chili flakes when cooking the vegetables.
If you prefer, substitute brown rice for basmati for a nuttier flavor and additional fiber.
Canned tomatoes can be used if fresh ones are unavailable; ensure they are thoroughly drained.

Variations

For a vegetarian option, omit shrimp and chorizo and substitute with diced tofu or chickpeas.
If you’re watching sodium, reduce the amount of salt or use low-sodium stock instead of water.

Serving Suggestions

Pair with a fresh green salad lightly dressed with olive oil and lemon.
Serve with crusty bread for soaking up any remaining juices.
A chilled glass of white wine complements this dish well.

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