Recipe Ingredients
- 2 boxes (each 1 lb.) Del Corazón Chicken Adobo Rice
- 2 tablespoons olive oil
- 8 ounces cured chorizo sausage, sliced
- 1 cup cherry tomatoes
- 1 pound (21-25) peeled, deveined and tails-removed large shrimp
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 1 cup frozen peas
- 2 tablespoons finely chopped fresh parsley
Recipe Directions
- Prepare Chicken Adobo Rice according to package directions.
- In large skillet set over medium-high heat, heat oil. Cook chorizo and tomatoes, stirring occasionally, for 3 to 5 minutes or until chorizo starts to brown and tomatoes start to blister.
- Stir in shrimp. Cook, stirring occasionally, for 1 to 2 minutes or until shrimps start to turn pink.
- Stir in wine and chicken broth. Bring to a boil. Stir in peas. Cook, stirring occasionally, for 2 minutes.
- Stir in adobo rice. Cook, stirring occasionally, for 1 to 2 minutes or until well combined and shrimp are cooked through. Garnish with parsley.
Substitute wine with additional chicken broth if preferred, and finish rice with 2 tablespoons lemon juice. Substitute peas with trimmed green beans or chopped asparagus, adjusting the cook time as needed.
