I've been thinking of summer. I'm ready for grilling weather. Getting through the winter months takes patience. Coming up with dinner ideas when you can't get to the grill has been challenging. And I've been in the mood lately for chorizo.
There's nothing better than links of grilled chorizo sausage off the grill. This spicy pork sausage is full of flavor. But for this recipe I've purchased the sausage already ground and used it in a rice skillet paired with shredded chicken and fresh vegetables.
This chorizo chicken rice skillet is 30 minutes from pan to plate and is sure to please even the pickiest eaters. What's easy about this recipe is that the chorizo is ready to go, already removed from its casing. Mexican chorizo, fresh versus already smoked, is what you'll need to make this dish.
I've picked up a rotisserie chicken from the store and shredded the meat. You'll also want to get your hands on a box of yellow, saffron flavored rice. It complements the spicy flavor of the chorizo and fresh vegetables.
Ok. Time to get cooking!
Chorizo & Chicken Rice Skillet
- 1 box Goya yellow rice
- 2 cups shredded cooked chicken
- 1 pound ground Mexican chorizo sausage
- 1 tablespoon butter
- 1 red pepper, diced
- 8 ounces mushrooms, diced
- 2 cups frozen peas, thawed
Cook the Goya yellow rice according to the package directions. Keep warm until ready to use.
Over medium heat, brown the chorizo sausage until cooked through. Remove the sausage from the skillet to a paper towel-lined plate to drain.
Wipe the skillet with a paper towel to remove the excess grease. Add the butter to the pan and sauté the diced red pepper and mushrooms for five minutes, until the mushrooms caramelize.
Mix in the cooked chicken, sausage and thawed sweet peas to the skillet. Add the rice and heat until all ingredients are hot and ready to serve.
Serves 4. Total time: 30 minutes.