Spanish Rice with Chicken and Chorizo

Ingredients

• 1 cup long-grain white rice
• 1 lb chicken breast
• 6 oz chorizo sausage
• 1 green bell pepper
• 1 onion
• 2 cups chicken broth

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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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