- 2 tbsp olive oil
- 1 lb chorizo, sliced
- 3 cloves garlic, crushed
- 1 onion, chopped
- 1 red capsicum, seeds, removed, diced
- 1 cup chicken stock
- 1 cup whole green peas
- 1½ cups long grain rice
- 2 tbsp freshly chopped parsley
- ½ tsp extra fine sugar
- 1 lb shrimp, peeled, deveined
- 14 oz can crushed tomatoes
- Salt and freshly ground black pepper, to taste
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
Add oil and preheat for 2 minutes. Add chorizo and brown in Cooking Pot for 3-4 minutes. Remove from Cooking Pot.
Add garlic, onion and capsicum. Sauté for 4-5 minutes or until tender. Press START/STOP and add remaining ingredients to the Cooking Pot, including shrimp. Secure the lid. Press RICE/RISOTTO, set the pressure to LOW, and set to 10 minutes.
Make sure the Steam Release Valve is set to the “Seal” (closed) position. Press START/STOP.
Once cooking has completed and the pressure is released, season
to taste with salt and pepper. Serve hot.
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