Rating: 3.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 6
  • 5 star values: 3

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

Robin Bashinsky
Recipe by Cooking Light November 2011

Gallery

Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

307 calories; fat 5.1g; saturated fat 1.7g; mono fat 2g; poly fat 0.8g; protein 34.6g; carbohydrates 31.9g; fiber 4.2g; cholesterol 66mg; iron 2mg; sodium 472mg; calcium 41mg.
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