Easy Chorizo and Chicken Mexican Yellow Rice Recipe
This 30 minute chorizo and chicken Mexican yellow rice recipe features spicy chorizo sausage, tender chicken and vegetables infused in saffron flavored rice.
- 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 rice in a medium saucepan or rice cooker according to the package instructions. Keep warm until ready to use.
Over medium-high heat, brown the chorizo sausage using a wooden spoon 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. Fluff rice and then it to the pan and heat until all ingredients are hot and ready to serve.
Store any leftover rice in an airtight container in the fridge.