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Prep Time:20 minsAdditional Time:3 hrs 10 minsTotal Time:3 hrs 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:3 hrs 10 minsTotal Time:3 hrs 30 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:3 hrs 10 mins
Additional Time:
3 hrs 10 mins
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6ouncesdry-cured Spanish chorizo, chopped (about 1 cup)1 ½cupschopped yellow onion (from 1 onion)1cupchopped red bell pepper (from 1 bell pepper)1 ½cupsuncooked medium-grain brown rice3garlic cloves, minced (about 1 tablespoon)½cupdry white wine2cupsunsalted chicken stock1(14.5 ounce) canno-salt-added fire-roasted diced tomatoes, undrained1 ¼teaspoonskosher salt½teaspoonground turmeric1 ½poundsmedium-sized raw shrimp, peeled and deveined1 ½cupsfrozen sweet peas, thawed (from 1 [10-ounce] package)2tablespoonschopped fresh flat-leaf parsley1lemon, cut into 6 wedges
Cook Mode(Keep screen awake)
Ingredients
6ouncesdry-cured Spanish chorizo, chopped (about 1 cup)
1 ½cupschopped yellow onion (from 1 onion)
1cupchopped red bell pepper (from 1 bell pepper)
1 ½cupsuncooked medium-grain brown rice
3garlic cloves, minced (about 1 tablespoon)
½cupdry white wine
2cupsunsalted chicken stock
1(14.5 ounce) canno-salt-added fire-roasted diced tomatoes, undrained
1 ¼teaspoonskosher salt
½teaspoonground turmeric
1 ½poundsmedium-sized raw shrimp, peeled and deveined
1 ½cupsfrozen sweet peas, thawed (from 1 [10-ounce] package)
2tablespoonschopped fresh flat-leaf parsley
1lemon, cut into 6 wedges
DirectionsHeat a large nonstick skillet over medium; add the chorizo, and cook, stirring occasionally, until the sausage is browned, about 5 minutes. Remove the chorizo from the skillet with a slotted spoon, reserving the drippings in the skillet; drain the chorizo on paper towels. Add the onion and bell pepper to the reserved drippings in the skillet; cook, stirring occasionally, until slightly softened, about 5 minutes. Add the rice and garlic; cook, stirring often, until the rice is lightly toasted, about 1 minute. Add the wine (see Note), and remove from the heat. Pour into a 6-quart slow cooker; stir in the stock, tomatoes, salt, turmeric, and chorizo. Cover and cook on HIGH until the rice is tender and the liquid is almost absorbed, about 3 hours.Stir in the shrimp and peas; cover and cook on HIGH until the shrimp turn pink, 10 to 15 minutes. Divide the mixture among 6 plates; sprinkle evenly with the parsley, and serve with the lemon wedges.TipsNote: Adding the wine to the hot, rice-filled skillet heats up the wine and quick-starts its evaporation process. The rice, too, gets a head start in absorbing the wine, which gives it a tasty risotto-like flavor without overly alcoholic notes.Originally appeared: Everyday Slow Cooker
Directions
Heat a large nonstick skillet over medium; add the chorizo, and cook, stirring occasionally, until the sausage is browned, about 5 minutes. Remove the chorizo from the skillet with a slotted spoon, reserving the drippings in the skillet; drain the chorizo on paper towels. Add the onion and bell pepper to the reserved drippings in the skillet; cook, stirring occasionally, until slightly softened, about 5 minutes. Add the rice and garlic; cook, stirring often, until the rice is lightly toasted, about 1 minute. Add the wine (see Note), and remove from the heat. Pour into a 6-quart slow cooker; stir in the stock, tomatoes, salt, turmeric, and chorizo. Cover and cook on HIGH until the rice is tender and the liquid is almost absorbed, about 3 hours.Stir in the shrimp and peas; cover and cook on HIGH until the shrimp turn pink, 10 to 15 minutes. Divide the mixture among 6 plates; sprinkle evenly with the parsley, and serve with the lemon wedges.TipsNote: Adding the wine to the hot, rice-filled skillet heats up the wine and quick-starts its evaporation process. The rice, too, gets a head start in absorbing the wine, which gives it a tasty risotto-like flavor without overly alcoholic notes.
Heat a large nonstick skillet over medium; add the chorizo, and cook, stirring occasionally, until the sausage is browned, about 5 minutes. Remove the chorizo from the skillet with a slotted spoon, reserving the drippings in the skillet; drain the chorizo on paper towels. Add the onion and bell pepper to the reserved drippings in the skillet; cook, stirring occasionally, until slightly softened, about 5 minutes. Add the rice and garlic; cook, stirring often, until the rice is lightly toasted, about 1 minute. Add the wine (see Note), and remove from the heat. Pour into a 6-quart slow cooker; stir in the stock, tomatoes, salt, turmeric, and chorizo. Cover and cook on HIGH until the rice is tender and the liquid is almost absorbed, about 3 hours.
Stir in the shrimp and peas; cover and cook on HIGH until the shrimp turn pink, 10 to 15 minutes. Divide the mixture among 6 plates; sprinkle evenly with the parsley, and serve with the lemon wedges.
Tips
Note: Adding the wine to the hot, rice-filled skillet heats up the wine and quick-starts its evaporation process. The rice, too, gets a head start in absorbing the wine, which gives it a tasty risotto-like flavor without overly alcoholic notes.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)425Calories10gFat52gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
