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Spanish chicken with chorizo rice

5
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
1
Difficulty
Easy
Treat yourself to a Spanish-style dinner for one on your next solo occasion with this scrumptious chicken and rice dish featuring chorizo, a rich spicy sausage. Ready in just 25 minutes, this filling one-bowl meal is packed with chicken two-ways, filling rice and brightly colored veggies. If you love the savory meatiness of chorizo but not the heat, feel free to choose a different chicken sausage at the grocery store such as sweet Italian and sun-dried tomato. Have some leftover chorizo? Brown it quickly in a dry pan and stir it into scrambled eggs, taco salads, or tomato soup. It also makes a great topping for a baked sweet potato which balanced it's spice with sweetness.

Ingredients

Uncooked skinless boneless chicken breast

4 oz

Paprika

¼ tsp, smoked variety

Table salt

¼ tsp

Black pepper

⅛ tsp

Olive oil

1 tsp

Uncooked onion

½ small, finely chopped

Chicken chorizo

1½ oz, about 1/2 link, diced

Garlic

1 clove(s), minced

Cooked long grain brown rice

⅓ cup(s)

Frozen green peas

¼ cup(s), thawed

Roasted red peppers (packed in water)

2 Tbsp, chopped

Instructions

  1. Sprinkle chicken with paprika, salt, and black pepper. In medium nonstick skillet over medium heat, warm 1⁄2 tsp oil. Add chicken and cook, turning once, until browned and cooked through, about 8 minutes. Transfer to plate and keep warm.
  2. To same skillet, add remaining 1⁄2 tsp oil. Add onion, chorizo, and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Add rice, peas, and bell pepper. Cook, stirring occasionally, until heated through, about 1 minute. Serve chicken with rice.
  3. Serving size: 1 chicken breast and 3/4 cup rice

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