Special equipment: a lidded 16-ounce heat-safe container
Put the rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken base, paprika and heaping 1/4 teaspoon salt in the container. Secure the lid, and refrigerate until using, up to overnight.
When ready to eat, add boiling water to cover (about 1 cup). Stir gently, cover and let sit until the vegetables and shrimp are warmed through, 3 to 4 minutes.
If the frozen ingredients haven't fully defrosted by the time you add the hot water, the soup might not heat all the way through. Be sure to use boiling-hot water. If you would like the soup even hotter, 1 minute in the microwave should do the trick. Chicken base is a highly concentrated form of stock. You can find it in paste or powdered form next to the bouillon in your grocery store.
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