Dinner Tonight: Rice With Chorizo, Shrimp, And Green Olives Recipe

• 3/4 pound Spanish chorizo, chopped into 1/2 cubes
• 3/4 pound shrimp, shelled and deveined
• 1 medium yellow onion, diced
• 1 garlic clove, minced
• 3 1/4 cups water
• 2 cups basmati rice
• salt and pepper
• 12 large pimento-stuffed green olives, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 lemon, quartered
• hot sauce

1. Add chorizo to large dutch oven set over medium heat. Cook, stirring often, until chorizo sets to crisp up and release oil, about three minutes. Add shrimp and cook, stirring often, until shrimp are pink and firm, one to two minutes. Using slotted spoon, remove shrimp and chorizo and set aside, leaving as much oil in dutch oven as possible.
2. Add onion and garlic to dutch oven. Cook until onion is soft and tender, about three minutes. Pour in water and add rice. Turn heat to high and bring to boil. Season with salt and pepper, cover saucepan, and reduce heat to low. Cook until rice is tender, about 18 minutes. Turn off heat, keeping saucepan covered, and let rest for five minutes.
3. Carefully stir in chorizo, shrimp, olives, and parsley. Season with more salt and pepper to taste. Server with lemon wedges and hot sauce.

spanish chorizo, shrimp, yellow onion, garlic, ubc, basmati rice, salt, green olives, fresh parsley, lemon, hot sauce

Taken from www.seriouseats.com/recipes/2011/01/rice-with-chorizo-shrimp-and-green-olives-recipe.html (may not work)