Rice with shrimps and chorizo

Yesterday was such a beautiful Spring day that I decided to prepare
a colorful and exotic dinner.
This rice dish, that I found on the Danish "MAD" cooking magazine,
reminds me of the Caribbean and it takes no time to prepare.
I really enjoyed it last night, and I happily ate the leftovers today for lunch.


Jambalaya with shrimps and chorizo

Ingredients for 3/4 people:

2 cups of basmati rice
4/5 dl hot water with vegetable bouillon
half red pepper
1 celery stick
200g defrost or fresh shrimps, peeled
100g of sliced chorizo (Spanish salami)
1 can of chopped or peeled tomato
1 small onion
3 cloves of garlic
1/2 tsp dried oregano
1 tsp garlic powder
1/2 tsp chilly powder
1/4 tsp freshly grounded black pepper
salt
coriander, parsley or basil

Mix spices together in a bowl and mix them with the shrimps.
Put them aside.
In a big frying pan, add sliced chorizo and cook for few minutes.
Remove from pan and put it aside.
Add 1 TBS olive oil in the same pan, add chopped onion and garlic.
Cook for few minutes, then add rice, hot water with bouillon and
chopped tomatoes. Add salt and cook rice for 15 minutes.
Add diced pepper and celery and cook for other 5 minutes.
Add more water if necessary.
Add shrimps and chorizo and cook for few minutes.
Serve rice decorated with the fresh herb of your choice.
As I am Italian I choose basil.