YIELD: 12 servings 2-1⁄4 cups whole kasha 1-1⁄2 cups long-grain rice (not converted) 6 Tbsps. vegetable oil 2-1⁄4 cups sliced chorizo (Mexican sausage) 1-1⁄2 cups sliced celery 1-1⁄2 cups diced onion 1-1⁄2 cups diced green bell pepper 3 cans diced tomatoes and chilies (14.5 oz. each can) 3 tsps. salt 3 lbs. cooked and shelled medium-sized shrimp (or substitute 6 cups cooked chicken chunks) 1. In a large skillet over high heat, cook and stir kasha and rice until toasted, about 3 minutes; ...

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