Dinner in 35 minutes: Tomato and Chorizo Stew
Pantry-friendly, you bet. This simple dish is just right for cool spring evenings and palates that like bright heat.
In add-on/upgrade mode, you could stir in a few handfuls of baby spinach just before serving, or saute a few shrimp to place atop each bowlful. A few pinches of a mild, white soft or crumbly cheese might be nice, too.
The recipe calls for dry-cured chorizo, which you can usually find unrefrigerated near the supermarket deli section.
Serve with lots of warm, crusty bread for dunking or over your favorite cooked grain.
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