Chorizo and Shrimp Rice Bowl
You will love this Chorizo and Shrimp Rice Bowl for a flavor-packed, hearty, and super nourishing meal. The rice soaks up some of the chorizo, shrimp and tomato mixture -- you'll love it!
Ingredients
- 1 lb ground chorizo
- 1 1/2 lb wild-caught shrimp, peeled and deveined
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, deseeded and diced
- 1 zucchini, quartered
- 1 15-oz can fire roasted diced tomatoes
- 1/2 to 1 cup white rice, uncooked
- 1 tbsp Italian seasoning
- sea salt, to taste
- ground pepper, to taste
Instructions
- Bring a pot of water to a boil, and cook rice according to package.
- Heat a large skillet over medium high heat and cook chorizo, breaking up with a wooden spoon. Add 1 tbsp oil if needed. Once chorizo is cooked, remove from skillet and transfer to a plate.
- Reserve some of the fat from chorizo in the skillet, then add in onion and garlic and saute for 60 seconds until fragrant. Add in diced green bell pepper and continue to cook for 4-5 minutes. Season with salt, pepper, and Italian seasoning
- After 4-5 minutes, add in chopped zucchini and saute for 3-4 minutes, then add in diced tomatoes. Reduce heat to low and simmer for 7-10 minutes.
- Next, add in shrimp and cooked chorizo, stir everything together, and continue to cook until the shrimp are cooked, 3-4 minutes.
- Once shrimp are fully cooked, removed skillet from heat. Serve on top of a bed of rice, and ENJOY!