Spicy Chorizo & Shrimp Jambalaya (qetoe Rice)

Ingredients

• 1 packet Qetoe Rice
• 200g chorizo, sliced
• 200g shrimp, peeled and deveined
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup chicken stock
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• Salt to taste
• 1 tbsp olive oil

Method

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Add sliced chorizo and cook until browned, about 3-4 minutes.

3. 3

   Add diced onion, bell pepper, and minced garlic; sauté until softened, about 3 minutes.

4. 4

   Stir in diced tomatoes, chicken stock, smoked paprika, and cayenne pepper. Bring to a simmer.

5. 5

   Add Qetoe Rice directly into the skillet without rinsing and cook for 5 minutes, stirring gently while it absorbs the flavours.

6. 6

   Finally, add shrimp and cook until pink and cooked through, about 3-4 minutes. Season with salt to taste.

7. 7

   Serve warm, garnished with fresh parsley if desired.