Step 1: Prep the Ingredients

1. Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

2. Pat the shrimp dry with paper towels. Season with a pinch of salt and black pepper.

3. Slice the chorizo into thin rounds and finely chop the garlic, onion, and bell pepper.

Step 2: Sauté the Chorizo and Aromatics

1. Turn on the rice cooker to the “sauté” or “cook” setting (if available).

2. Add the olive oil and sliced chorizo. Cook for 2–3 minutes until the chorizo starts to release its oils and becomes slightly crispy.

3. Add the chopped onion, bell pepper, and garlic. Cook for another 2–3 minutes until the vegetables are soft and fragrant.

Step 3: Add the Rice and Liquids

1. Stir in the rinsed rice, smoked paprika, and cayenne pepper. Mix well to coat the rice in the flavorful oils from the chorizo.

2. Pour in the chicken broth and white wine (if using). Stir to combine.

Step 4: Cook the Rice

1. Close the lid of the rice cooker and set it to the “white rice” or “regular” setting.

2. Let the rice cook for about 20 minutes (or according to your rice cooker’s instructions).

Step 5: Add the Shrimp

1. Once the rice is almost done (about 5 minutes before the end), open the lid and gently place the seasoned shrimp on top of the rice mixture.

2. Close the lid and allow the shrimp to steam with the residual heat until they turn pink and opaque (about 5 minutes).

Step 6: Finish and Garnish

1. Once the rice and shrimp are fully cooked, open the lid and fluff the rice with a fork.

2. Drizzle with lemon juice and garnish with chopped green onions and fresh parsley.

3. Taste and adjust seasoning if necessary.