Minutes Prep time: 20
Minutes Total time: 40
Servings: 6
Difficulty: easy
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1/2 cup roughly chopped white onion
2-1/2 cups reduced-sodium chicken broth
7 ounces fresh pork chorizo (Mexican-style)
1 tablespoon vegetable oil
2 cups Jasmine rice, uncooked
1/2 cup diced carrots
2 cloves garlic, chopped
1/2 cup Birds Eye® Sweet Garden Peas
1/2 cup Birds Eye® Sweet Kernel Corn
2 tablespoons chopped fresh cilantro
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 47 mg | 5% |
| Carbohydrate | 26 g | 9% |
| Cholesterol | 19 mg | 6% |
| Total Fat | 8 g | 13% |
| Iron | 2 mg | 10% |
| Calories | 213 kcal | 11% |
| Sodium | 652 mg | 27% |
| Protein | 8 g | 17% |
| Saturated Fat | 3 g | 13% |
| Sugars | 3 g | 0 |
| Vitamin C | 6 mg | 10% |
Pour undrained tomatoes and onion into food processor or blender and process until very smooth, about a minute. Pour into 4-cup measuring cup. Add enough chicken broth to make 4 cups of liquid total, about 2-1/2 cups of broth.
Heat a large non-stick skillet that has a tight-fitting lid over medium heat. Add chorizo to pan and cook until browned, about 4 minutes. Remove to a paper-towel lined dish, leaving a little of the fat in the pan.
Add oil and rice to skillet and cook until rice is just starting to brown, about 5 minutes, stirring frequently. Pour in broth and tomato mixture, carrot, and garlic and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, and liquid is absorbed, 18 to 20 minutes.
Remove lid and stir in peas and corn. Top with chorizo. Cover and let stand a few minutes. Garnish your spicy chorizo rice with cilantro and serve!
Spicy Chorizo Rice Skillet
