Ingredients

Start to finish 25 minutes

3 1/2-ounce package fully cooked chorizo or pepperoni, cut into 1/4-inch pieces
1 pound chicken tenders, each cut crosswise into thirds
1 medium red pepper, chopped
1 garlic clove, crushed with garlic press
1/8 teaspoon dried thyme
8-ounce package Spanish-style yellow rice mix
10-ounce package frozen peas

In nonstick 12-inch skillet, cook chorizo over medium-high heat, stirring occasionally, until fat is released, 2 to 3 minutes. With slotted spoon, transfer chorizo to plate.
To same skillet, add chicken and cook until cooked through, 3 to 4 minutes; transfer chicken to plate. Add red pepper, garlic and thyme to skillet and cook, stirring, 1 minute. Add rice mix, 2 cups water and chorizo; heat mixture to boiling over medium-high heat. Reduce heat to medium-low and cook, uncovered, 10 minutes.
Stir frozen peas into rice mixture and cook 5 minutes, covered. Stir in chicken and heat through. Transfer to warm serving bowl, if you like.
Makes 4 main-dish servings.
Nutrition information per serving: about 490 cal., 42 g pro., 54 g carbo., 12 g total fat (4 g saturated), 6 g fiber, 88 mg chol., 1,455 mg sodium.

Directions

Cook's tip: To reduce the total time by 5 minutes, thaw peas in the microwave while rice is cooking, then stir in with cooked chicken just until heated through.