menu planner (chorizo & potatoes): day 2

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.