INGREDIENTS
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1 tablespoon olive oil
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6 ounces Spanish chorizo, thinly sliced
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2 (3.5-ounce) packages boil-in-bag brown rice (such as Uncle Ben's)
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3/8 teaspoon salt
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1/2 teaspoon hot smoked paprika
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1/4 teaspoon freshly ground black pepper
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1 1/2 cups water
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1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
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1 1/2 cups frozen shelled edamame
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2 dozen mussels, scrubbed and debearded