Rice and Beans with Chicken and Chorizo

Rice and Beans with Chicken and Chorizo Recipe
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr
Cozy up to this warm and rustic Latin-inspired dish that's ready in less than half an hour.

Yield:

Serves 4

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 25 Minutes

Nutritional Information

Calories 307
Fat 5.1 g
Satfat 1.7 g
Monofat 2 g
Polyfat 0.8 g
Protein 34.6 g
Carbohydrate 31.9 g
Fiber 4.2 g
Cholesterol 66 mg
Iron 2 mg
Sodium 472 mg
Calcium 41 mg

Ingredients

1 (5-ounce) package lower-sodium yellow rice (such as Vigo)
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 1/2 cups chopped seeded plum tomato
2 ounces Spanish chorizo sausage, diced
1 (15-ounce) can lower-sodium black beans, rinsed and drained

Preparation

Cook rice according to package directions, omitting salt and fat. Heat a large skillet over medium-high heat; coat with cooking spray. Add chicken; sauté 7 minutes or until browned. Stir in tomato, 1/3 cup water, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and chorizo; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened. Stir in beans; cook 2 minutes or until thoroughly heated. Spoon 1/2 cup rice onto each of 4 plates; top each serving with 1 cup chicken mixture.

Note:

Robin Bashinsky,

November 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note