Arroz Con Chorizo Y Camarones

2 tbsp olive oil
1 large onion chopped
4 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large tomato, chopped
1 cup rice
3/4 lb Spanish chorizo casing removed, and cut into 1/4-inch slices
2 cups chicken broth
1 lb peeled large shrimp deveined
2 tbsp chopped parsley

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and red and green peppers. Cook, stirring, until the onion and peppers start to soften, about 5 minutes.

Add the tomato and rice and cook another 2 to 3 minutes until the tomato softens.

Stir in the chorizo and the chicken broth. Bring to a boil, cover and reduce the heat to low. Simmer until the rice is tender but still quite moist, about 15 minutes.

Stir in the shrimp, cover the pan and cook until the shrimp are opaque and pink, 2 to 3 minutes.

Stir in the parsley and serve.

This recipe yields 4 servings.

Comments: Spanish chorizo is an aged sausage which is firmer than Mexican chorizo and less spicy. It's available at Spanish and some Latino markets . If you can't find it, substitute Portuguese linguica sausage, often available in supermarkets.