By Danielle Walker

Are you tired of scrambling to make dinner at the last minute (and resorting to unhealthy takeout or frozen dinners)? By dedicating just a couple of hours each week to meal prepping and menu planning, you can have a variety of nutritious, homemade meals readily available without spending hours in the kitchen. 

This recipe has gotten the stamp of approval from my kids, gluten-free and paleo eaters, and as well as those who can eat whatever they like! While everyone’s palate and preferences are different, I am confident that everyone you cook this for will love it.

Danielle Walker is an entrepreneur, mom, and New York Times bestselling cookbook author. Danielle’s newest cookbook Make It Easy is available now. Diagnosed with a severe autoimmune disease at age 22, Danielle found health through dietary and lifestyle changes. From nostalgic comfort foods to healthy holiday swaps and quick and easy meals for kids, Danielle has thousands of recipes and kitchen, food, and parenting hacks that make life easier and healthier.

Spanish Rice with Chorizo, Artichokes, and Lemon-Garlic Aioli

Prep time: 25 minutes

Serves: 4 to 6

Rice

3 tablespoons ghee

1 yellow onion, diced

4 garlic cloves, minced

1⁄2 pound jumbo shrimp, peeled and deveined

3 ounces Spanish chorizo, diced

2 (12-ounce) packages frozen cauliflower rice

3⁄4 teaspoon ground turmeric 

1⁄2 teaspoon smoked paprika 

3⁄4 teaspoon sea salt

1⁄4 teaspoon cracked black pepper

1 (26-ounce) box diced tomatoes, drained

1⁄4 cup frozen peas

Aioli 

1⁄4 cup avocado-oil mayonnaise 

2 teaspoons fresh lemon juice

1⁄4 teaspoon garlic powder

1⁄8 teaspoon sea salt

2 tablespoons chopped flat-leaf parsley (optional)

Instructions:

In a large cast-iron skillet over medium heat, melt ghee. Add onion and garlic and sauté for 7 to 10 minutes, until onion is translucent and garlic is golden brown. Stir in shrimp and chorizo and cook, stirring frequently, for 3 to 5 minutes, until shrimp are pink throughout. Add cauliflower rice, turmeric, paprika, salt, and pepper and sauté for 3 to 5 minutes, until crisp-tender. Stir in tomatoes and peas, cover, and steam for 5 minutes, until cauliflower rice is tender.

To make aioli: While rice steams, in a small bowl, whisk together mayonnaise, lemon juice, garlic powder, and salt.

Serve rice, hot, with dollops of aioli and garnished with parsley, if desired.

Refrigerate aioli up to 1 week and rice up to 3 days. Freeze rice up to 3 months.

Text copyright © 2024 by Simple Writing Holdings, LLC. Photographs copyright © 2024 by Erin Scott. All rights reserved. Published in the United States by Ten Speed Press, an imprint of the crown Publishing Group, a division of Penguin Random House LLC, New York.