Ingredients

• 1/2 cup cooked white rice
• 2 tablespoons frozen corn
• 2 tablespoons frozen peas
• 3 to 5 pieces cooked shrimp, depending on size
• 1 ounce dried chorizo, sliced thinly and cut into bite-size pieces
• 2 tablespoons chopped roasted red pepper
• 1 teaspoon tomato paste
• 1/2 teaspoon chicken base (see Cook's Note)
• 1/4 teaspoon smoked paprika
• Kosher salt

Instructions

1. Special equipment: a lidded 16-ounce heat-safe container
2. 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.
3. 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.