Ingredients Jump to Instructions ↓

  1. 1 package(s) (3 1/2-ounce)

  2. chorizo (Spanish-style sausage) or pepperoni , cut into 1/4-inch pieces

  3. 1 pound(s) chicken tenders , each cut crosswise into thirds

  4. 1 medium red pepper , chopped

  5. 1 clove(s)

  6. garlic , crushed with garlic press

  7. 1/8 tablespoon(s) dried thyme

  8. 1 package(s) (8-ounce)

  9. Spanish-style yellow rice mix

  10. 1 package(s) (10-ounce)

  11. frozen peas

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, cook chorizo over medium-high heat 2 to 3 minutes or until fat is released, stirring occasionally. With slotted spoon, transfer chorizo to plate.

  2. To same skillet, add chicken and cook 3 to 4 minutes or until cooked through; transfer chicken to plate. Add pepper, garlic, and thyme to skillet and cook 1 minute, stirring. Add rice mix, 2 cups water, and chorizo; heat mixture to boiling over medium-high heat. Reduce heat to medium-low and cook, covered, 10 minutes.

  3. Stir frozen peas into rice mixture and cook 5 minutes, covered. Stir in chicken and heat through. Transfer to warm serving bowl if you like.

  4. Tips & Techniques To reduce the total time by 5 minutes, thaw peas in the microwave while rice is cooking, then stir in with cooked chicken just until heated through.


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