SAFFRON BROWN RICE WITH SHRIMP & CHORIZO

By jarren

Ingredients

• 2 tsp canola oil
• 1 onion, chopped
• 1 cup whole grain 20 minute brown rice (such as Uncle Ben's)
• 1/4 tsp saffron threads
• 2 cups sodium-reduced chicken broth
• 3/4 cup sliced chorizo sausage
• 1 lb jumbo shrimp, peeled and deveined
• 1 clove garlic, minced
• Pinch each of salt and pepper
• 1 cup frozen peas
• 1/3 cup cilantro, chopped

Preparation

Step 1

In saucepan, heat oil over medium heat; cook onion, stirring often, until tender, about 5 minutes. Stir in rice and saffron. Add broth and bring to a boil; reduce heat, cover and simmer until rice is tender and no liquid remains, about 20 minutes. Let stand, covered, for 10 minutes; fluff with fork.

Meanwhile, in skillet, cook chorizo over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Stir in shrimp, garlic, salt and pepper; cook, stirring, until garlic is fragrant, about 2 minutes. Stir in peas; cook until shrimp are pink, about 2 minutes. Stir in rice mixture; sprinkle with cilantro.