12 ounces Contessa Uncooked Tail-off Shrimp
8 ounces boneless/skinless chicken breast, cut into bite size pieces
4 ounces chorizo or spicy sausage
1 cup long grain white rice
1 11 ounce can mexicorn, drained
1 cup salsa
1 3/4 cup water
2 ounces jalapeno jack cheese, shredded
1/2 avocado, peeled and sliced
In a heavy cooking pot over medium heat, cook chicken breast and chorizo or spicy sausage for 5-7 minutes or until sausage has browned.
Stir frequently and add rice, corn and salsa (reserve 1 tablespoon of salsa).
Continue stirring mixture and add water.
Cover mixture and bring to a boil.
Reduce heat to medium-low and simmer for 15 minutes.
Add shrimp and cook for additional 5 minutes or until shrimp turns pink.
Stir mixture and top with cheese.
Transfer mixture to a large serving dish and garnish with avocado slices and remaining salsa.
Posted on 09/28/2015 at 11:37:00 PM