Rice and Beans with Chicken and Chorizo

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

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Recipe Time

Hands On: 20 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 307
  • Fat: 5.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 34.6g
  • Carbohydrate: 31.9g
  • Fiber: 4.2g
  • Cholesterol: 66mg
  • Iron: 2mg
  • Sodium: 472mg
  • Calcium: 41mg


  • 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


  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.
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