Photo: Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr
Hands-on Time
20 Mins
Total Time
25 Mins
Yield
Serves 4

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

How to Make It

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.

Ratings & Reviews

Jazzy1's Review

StacyCanas
March 06, 2014
This tasted way better than I expected. The Chorizo provides a lot of flavor and spice. It is really easy to prepare.

StacyCanas's Review

carolfitz
May 01, 2013
This was very yummy and easy to make. My kids loved it. I substituted the yellow rice for white rice and it was perfect. A definite repeat!

skspillman's Review

BeckiSue
December 08, 2011
This recipe was quick and easy to prepare, but it just didn't have the same pizzazz that I expect from CL's recipes. I followed the recipe exactly (except I couldn't find low-sodium Vigo rice), and it was okay... just didn't really have anything special that would inspire me to make it again.

carolfitz's Review

Jazzy1
December 04, 2011
Supereasy, superfast, great for a football-Sunday-supper. Made to directions, except sprinkled some torn cilantro leaves on top for color & flavor. We like these kinds of CL shortcuts, helps us with portion control, helps us with time management. Sometimes they introduce us to products we might otherwise never buy, like the Vigo yellow rice -- which was very good.

CherylR1954's Review

julie64
November 22, 2011
I really think that this is a great, easy dish. I couldn't find the low-sodium rice, and was faced with either purchasing the brand referred to in the recipe at a 10 oz. size or Mahatma at 5 oz. I decided to go w/the suggested brand. My only problem (and that might have been due to my trying to regulate the cooking of the rice on the stovetop--will probably move from a 2 qt. to a 1 qt. saucepan next time) because I didn't end up w/the 1/2 cup of rice per serving. But everything else was great. I was really surprised that the seasonings in the rice and the chorizo carried this dish. I'm putting the other 3 servings in the freezer in individual containers and suspect that they'll heat up just fine. Ah ha! The low-sodium Vigo Spanish Rice is available at Amazon.com. It's in 5-oz packages as well.

julie64's Review

BarbaraMaine
November 20, 2011
N/A

TerriS2's Review

user
November 18, 2011
N/A

BarbaraMaine's Review

MallorySue
November 14, 2011
I made this last night. The flavors are so tasty. Chorizo reminded me a lot of pepperoni. It looked exactly like the picture!

Mleigh's Review

TerriS2
November 13, 2011
Clearly I cannot make rice without a rice cooker; half of the rice stuck to the bottom of the pot. I used the brand of yellow rice specified in the recipe ( Vigo). Is there a low-sodium version that I missed? The amount of sodium in the Vigo I bought was staggering.

RyannUden's Review

skspillman
November 09, 2011
This was tasty and quick enough to make after work and still eat before the evening news, ha ha. Was very good, even if I accidentally purchased black bean soup instead of black beans. Luckily I had a can of kidney beans in the pantry to substitute. This will go into the regular rotation. Tasty, filling, few ingredients. Score!