Just Add Water: Shrimp Rice Soup

Ingredients:

• 0.5 cups boiled white rice
• 2 tablespoons frozen corn
• 2 tablespoons frozen green peas
• 3-5 boiled shrimps, depending on their size
• 30 g dry chorizo ​​sausage, thinly sliced
• 2 tbsp chopped roasted sweet pepper
• 1 teaspoon tomato paste
• 0.5 tsp chicken broth concentrate*
• 1/4 tsp smoked paprika
• Special equipment: 450 ml heat-resistant container with lid

Preparation:

1. Place rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken stock, paprika and 1/4 teaspoon salt in a heatproof container.
2. Cover and refrigerate overnight.
3. When ready to serve, add boiling water to cover all ingredients (about 1 cup).
   
   Culinary adviceIf the frozen vegetables aren't completely thawed by the time you add boiling water, the soup may not heat through. It's best to add boiling water.
4. Stir gently, cover, and let simmer for 3-4 minutes to warm through the vegetables and shrimp. Alternatively, you can microwave the soup for 1 minute.
   
   Note *
   
   Chicken broth concentrate is sold as a paste or powder in supermarkets in the broth section..