Spanish Rice with Chicken and Chorizo
A quick one-pan weeknight dinner with juicy chicken, spicy chorizo, and tender rice studded with green peppers and onions.
- Total time
- 30 min
- Servings
- 4
- Calories
- 480
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Heat a large skillet over medium-high. Add the 6 oz chorizo (casings removed) and cook, breaking it up, until browned, about 5 minutes. Remove with a slotted spoon, leaving the fat.
Step 2
Season the 1 lb chicken breast with salt and pepper. Add to the skillet and cook until golden on both sides, about 6 minutes total. Remove and set aside.
Step 3
Add the 1 chopped onion and 1 chopped green pepper to the skillet. Cook until softened, about 4 minutes. Stir in the 1 cup rice and toast for 1 minute.
Step 4
Pour in the 2 cups chicken broth and return the chicken and chorizo to the pan. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
Step 5
Fluff with a fork and serve hot.
Tools you’ll need
- large skillet with lid
- slotted spoon
- knife
- cutting board
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