Chorizo and Shrimp Wraps

Created by Jenn and Chris of Jenn's Food Journey

1 cup uncooked basmati rice
1 3/4 cup chicken broth or water
1/2 avocado, chopped
1 Tablespoon Crema Mexicana
1 jalapeno, seeded and finely diced
2 yellow bell peppers, seeded and chopped
1 lbs ground chorizo
15 medium shrimp, peeled and deveined
Queso Fresco cheese
1 roma tomato, chopped
small or medium sized flour tortillas

In a medium saucepan, add the chicken broth and bring to a boil.  Add the rice and cover.  Simmer for 15 minutes, or until all the liquid has been absorbed, and remove from heat.  Let sit for 5 minutes and then fluff with fork.

Gently mix together the avocado and Crema Mexicana (you can leave these as separate toppings if you want); set aside.

In a large skillet, add the chorizo and cook over medium high heat for 6 minutes.  Drain any access grease.  Add the jalapeno and cook for 2 minutes.  Add the yellow pepper and cook for another 2 minutes.  Add the shrimp and cook until shrimp turn pink and are heated all the way through.

Warm the tortillas if you desire, then top with rice, then the chorizo/shrimp mixture.  Dollop some avocado crema on top, crumble some queso fresco, top with chopped tomatoes.......and Enjoy!