Grilled Chorizo And Shrimp Paella

• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups instant brown rice
• 4 garlic cloves, minced
• 1 chipotle pepper in adobo sauce, chopped
• 6 cups reduced-sodium chicken broth
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes
• 1 teaspoon saffron threads or 4 teaspoons ground turmeric
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
• 1 medium mango, coarsely chopped
• 2 tablespoons lime juice
• 1/4 teaspoon cayenne pepper
• 1 medium lime, cut into wedges
• 2 tablespoons minced fresh cilantro

1. In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes.
2. Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally.
3. Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

sweet red pepper, onion, olive oil, instant brown rice, garlic, pepper, chicken broth, salt, saffron threads, shrimp, chicken sausage, mango, lime juice, cayenne pepper, lime, fresh cilantro

Taken from www.tasteofhome.com/recipes/grilled-chorizo-and-shrimp-paella/ (may not work)