The other day, I posted this about my menu planner for the week. With schizophrenic weather upon LA (freezing this weekend but yesterday was warm), I wanted something to deal with the sunny days for lunch. Using more of the chorizo, I made a Spanish rice salad with chorizo and shrimp. It kinda reminds of paella - and would be even better with a sangria on my porch but easily placed in an airtight container with a side of black beans for a working lunch!
spanish rice salad.
1 box spanish rice mix
1/2 cup shrimp (tail off)
canned tomatoes (about 1/4 cup), chopped
3 chopped scallions
about 1/3 cup chorizo, crumbled (I used soy chorizo)In a medium size pot, cook rice according to package instructions but only add 1/2 of the seasoning packet (or less as I found it overwhelming). In the last 5 minutes of cooking, add shrimp (defrosted), tomatoes, scallions and chorizo. Stir to combine and continue cooking until rice is cooked through. Cover and keep chilled until ready to eat.