Ingredients:
Proteins: Chorizo, Shredded Chicken, Shrimp
Vegetables: Onion, Garlic, Tomatoes, Parsley, Bell Peppers, Frozen Peas
Spices: Bay leaf, Paprika, Salt, Pepper
Spanish Rice
Olive Oil
Vegetable Stock or Chicken Broth
1- In a skillet with your olive oil, saute your onion, garlic, and bell pepper until onions are translucent over medium heat. Add in your chopped tomatoes, bay leaf, paprika, salt, and pepper. Stir and cook this for 5 minutes.
2- Add in your chicken, chorizo, and rice, and cook for 2 minutes.
3- Slowly, in a circular motion, add in your stock or broth until your rice and meat are covered. DO NOT STIR. Bring to a boil.
4- Once boiling, reduce heat to medium-low; give the pan a gentle jostle once or twice.
5- Cook for 15-18 minutes uncovered. While this is cooking, prepare your shrimp via grilling.
6- Add shrimp into mixture by nestling on top, and cook for another 5 minutes. Liquid should be mostly dissolved and the rice should be tender.
7- Cover your pan with a lid or tin foil, and then layer over a kitchen towel. Let it rest for 10 minutes.
8- Serve fresh with parsley on top.