Chorizo & Chicken Rice Skillet
This 30 minute 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 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.