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Rice and Beans with Chicken and Chorizo

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr
Hands-on time 20 mins
Total time 25 mins

Serves 4

Cozy up to this warm and rustic Latin-inspired dish that's ready in less than half an hour.


  • 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

Nutrition 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

How to Make It

  1. 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.