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.
Copyright 2015 Television Food Network, G.P. All rights reserved.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!