Ingredients
1/4 pound uncooked chorizo or bulk spicy pork sausage2 tomatillos, husks removed, chopped1/2 cup uncooked long grain rice2 tablespoons chopped onion2 tablespoons chopped celery leaves2 tablespoons chopped carrot1/4 teaspoon garlic powder1/8 teaspoon pepper1 cup chicken broth1/4 pound uncooked medium shrimp, peeled and deveined2 tablespoons crumbled queso fresco or diced part-skim mozzarella cheese1 teaspoon minced fresh cilantro
Preparation
Crumble chorizo into a small skillet; add tomatillos. Cook over medium heat for 6-8 minutes or until meat is fully cooked. Add the rice, onion, celery leaves, carrot, garlic powder and pepper; cook and stir for 2 minutes.
Add broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in shrimp; cover and cook 5 minutes longer or until shrimp turn pink and rice is tender. Sprinkle with cheese and cilantro.
